Pumpkin or Squash Custard
2 cups strained pumpkin or squash
1 cup brown sugar
3 eggs
1 teaspoon cinnamon
2 cups milk
1/2 teaspoon salt
Scald the milk and turn off the fire. Beat the eggs thoroughly adding to them the sugar, the boiled and strained pumpkin or squash, then add your favorite custard spices and a pinch of salt. Add the scalded milk into the pumpkin, mixing it thoroughly, and strain the squash into the greased custard cups or the deep pyrex glass baking dish. Set the dessert into the pan of hot water, and bake in a moderate oven until the custard gets firm. Serve this dessert plain or covered with the whipping cream. In filling the custard cups for the grown ups, you may wish to have a little more flavoring, in which case you may add 1/3 teaspoon ginger, and 1/8 teaspoon allspice and nutmeg- traditional spice of of the squash and pumpkin. This custard is especially popular as a Halloween treat and Thanksgiving dessert in California- the Mill Valley.
TRADITIONAL DESSERT OF SOUTHERN CALIFORNIA- PUMPKIN CUSTARD- IS A VERY TRADITIONAL AMERICAN DESSERT ESPECIALLY IN AUTUMNN AND WINTER SEASON, WHEN THE FRESH PUMPKINS ARE THE MAIN FRESH STAPLE OF THE FAMILY, AVAILABLE FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE PUMPKIN CUSTARD WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF NO SPICES AS GINGER, NUTMEG AND ALL SPICE WERE USED FOR PREPARATION OF THIS CUSTARD.