Ingredients
2 cups of cooked pumpkin (steam in a sieve above a pan of boiling water)
1½ cups cream
3 eggs
½ cup honey
Pumpkin Custard
by GiulioDirections
Grind cinnamon, nutmeg & ginger, to taste (try a pinch of each). Put all the ingredients in a blender until smooth. Pour the mixture into four ramekins (½ cup ovenproof dishes) and either: bake at 90˚C for 1hr 30 min until just set, OR place the ramekins in a baking dish and pour in enough hot water to come halfway up the sides of the ramekins; bake at 180˚C for 30-40 minutes or until just set.
We discovered Frith Farm almost a year ago when we first ordered a tray of eggs followed by some spinach. The produce is always of really high standard and we love the fact it is all chemical free and local, literally "plot to plate"
— Margery and Jo
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