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DD’s Type AB friend sent me a recipe for sweet potato custard right before Spring Break. Since DD was coming home, I was reluctant to make such a yummy sounding dish just for me. Sweet potatoes are avoid for the Type As in the family. DD and I decided to try it with pumpkin.
Here is the original recipe for Sweet Potato Custard
1 & 1/2 cup pureed sweet potato
1 cup milk
Mix together. Spoon into custard cups which have been sprayed with non stick cooking spray and bake at 350 deg. F for 20 minutes.
Here is DD’s and my Pumpkin Custard
3 cups canned pumpkin
2 cups soy milk
1 tsp cinnamon
½ tsp all spice
½ tsp cloves
Mix together. Pour into a square baking dish that has been sprayed with cooking spray. Bake at 350 degrees for about 30 minutes or until a knife poked into the custard comes out clean. Cut in squares to serve.
Let me remind you about DD’s marketing survey. She is taking a college class in how to write a survey and analyze the data. The more responses she gets the better her grade. It is very quick and easy. You will not be asked for any identifying information, just a few general demographic questions. Thank you in advance for visiting the link.
Think of it as "payment" for the AMAZINGLY DELICIOUS custard recipe : )
Was wondering though... I can imagine the sweet potato (or b. squash) w/o sweetener, but pumpkin seems different. Does the pumpkin custard taste more like a veggie side dish than a dessert custard? Or does the soymilk add enough? Just curious...
And PS I did the survey!
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