Gluten-free, All Natural, PUMPKIN Custard/Brulee/Ice Cream Recipe..all the authentic flavors, without any guilt

This delicious (very healthy, Beta Carotene packed) dessert can be made with any baked edible squash,Jack o'Lantern pumpkins are not used for this as they are not sweet and can be quite tough.

To make butternut, pumpkin, acorn squash*  & etc. puree
PREHEAT OVEN 350F MIDDLE SHELF

Wash the pumpkin then carefully cut in 1/2.
Remove the seeds and "guts" (strings and membranes), with a dessertspoon, the seeds can be roasted and salted for snacking or put out for birds.
(if you dry them they can be planted)
Place 1/4 - 1/2 cup cold water in a roasting pan, add the squash cut side down and bake 40-50 mins (depending on size) until the flesh is very soft.

Remove from oven, and from the roasting pan and flip to expose the flesh side (be careful this will be hot and may crack open more).
Remove the flesh into a fine strainer over a bowl and allow it to drip overnight at room temp. (this removes the moisture content of the squash).
The juice may be used in soup stocks or other recipes as it is also Vitamin packed. 

Store the pulp in air tight container or freeze.


The custard:

2 cups half and half ( 50:50 milk and single cream)
2 large eggs
1/2 cup packed brown sugar
4 large egg yolks
1/2 cup white sugar
2 tbsp very dark sugar
2 cups cooked, pumpkin puree or 1 x16ozs can (DO NOT USE PUMPKIN PIE FILLING)
1/2 tsp sea salt
1tsp ground cinnamon
1/2tsp ground ginger
1/4 tsp ground cloves
1 tsp vanilla extract

sour or whipped cream to serve

This may be made in individual oven proof dishes or a deep casserole

Preheat oven 325F
In a heavy bottomed saucepan:
Bring the 1/2 & 1/2 to medium simmer, do not boil, remove from heat.
 Meanwhile whisk the eggs and yolks well then whisk-in the sugars.
Slowly add the hot 1/2 & 1/2, to the egg mix, whisking well.
Stir in the rest of the ingredients, whisking well.

Pour through a fine meshed strainer in to individual buttered custard cups or deep casserole.

Place these filled cups/casserole in a roasting pan  filled 1/4 way full with hot water (not boiling).

Bake 45-60 mins or until puffed slightly and almost set, must be jiggly in center.

Remove from oven and from the water filled pan, and cool the custards on a wire rack.

Cover with plastic wrap and chill 6 hours minimum or overnight.
Serve topped with cream.

OR sprinkle with sugar and broil until sugar browns, allow to set overnight or for 5 hours in fridge and serve as a brulee.

Happy Fall

 * if you wish to use yams or sweet potatoes in place of squash, also oven-bake in their skins and then do not strain, simple peel while warm and mash

Butternut squash

VARIATION..this custard may also be frozen, unbaked in ice cube trays, freeze for a couple of hours then mix with a fork, and refreeze over night.
To serve, place the tray in fridge for 4 hours to defrost slightly then scoop into glass sundae dishes and serve with whipped cream & shaved chocolate.
or pour into an ice cream maker bowl, and proceed to make ice cream.