OCT
25
Easy Pumpkin Custard from Pam Anderson
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Picture this. It’s eight years ago. I am a bride to be and I’m meeting my in-laws for the first time. It’s a rainy Thanksgiving day in Washington and my soon to be Mother-in-Law has just prepared the BEST.TURKEY.EVER. It has amazing, juicy flavor and the breast meat isn’t dry at all. I think to myself, “where has this turkey been all my life?”
I know someday, probably sooner than I realize, I will be the one making a turkey. And I’ll want it to taste exactly like that. So I email my Mother-in-Law and ask how on Earth that delicious turkey was created. And this is the response I get:
Pam Anderson recommends buying a 10-12 pound turkey and using a V-rack in your roaster. Adjust oven rack to lowest position and preheat to 400 degrees. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes.
Baste the turkey with drippings. Turn the turkey on its side. Brush exposed area of turkey with pan drippings. If broth has evaporated, add 1/2 c more. Return to oven and roast for 20 minutes. Remove turkey and turn to other leg/wing side.
Baste with the pan drippings. Add broth if necessary. Roast for 20 minutes. Remove turkey and turn breast-side up. Baste. Roast 35-55 minutes longer, until meat thermometer inserted in breast registers 160-165 degrees and the leg/thigh registers about 170. Check to make sure broth has not totally evaporated, allowing the herbs to burn. Transfer turkey to platter let rest 20-30 minutes.
Pam Anderson says that the brining process makes frozen turkeys taste as good as fresh. Her roasting method creates even browning and prevents the breast from drying out.
Little did I know that THAT Pam was from Three Many Cooks who I would one day meet at a blogging conference (what the heck was a blog, anyway?). Well, THAT Pam has done it again. Her latest book, Perfect One-Dish Dinners: All You Need for Easy Get-Togethers, is full of delicious and simple recipes for low-stress entertaining. Recipes just like this Easy Pumpkin Custard, which would be a wonderful addition to your Thanksgiving table.
Pumpkin Custards with Ginger and Cinnamon
from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
makes 8 custards
Ingredients:
1/2 cup pure pumpkin puree
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup packed dark brown sugar
2 cups evaporated milk
1 large egg plus 2 egg yolksDirections:
Bring 1 quarter water to boil for a water bath. Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees.
Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar and evaporated milk. Bring to a simmer.
Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups. Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups.
Bake until the custards are set, about 30 minutes. Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.
More recipes from Perfect One-Dish Dinners can be found at:
DadCooksDinner.com
RecipeGirl.com
ArtofGlutenFreeBaking.com
KitchenGadgetGirl.com
MyBakingAddiction.com
Wenderly.com
BluebonnetsandBrownies.com
TheSensitivePantry.com
WhatsCookingBlog.com
TwoPeasandTheirPod.com
WhatsGabyCooking.com
Bellalimento.com
SmithBites.com
MyFavoriteEverything.com
FoodForMyFamily.com
SavoringTheThyme.com
Ivoryhut.com
DineAndDish.net
GlutenFreeGirl
Picky-Palate.com
SheWearsManyHats.com
ThisWeekForDinner.com
GoodLifeEats.com
HowTo-Simplify.com
RookieMoms.com
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
What a funny world this is! I love this story, and boy do I love pumpkin!
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If you haven’t noticed, I love pumpkin and I love custard combining the two is shooting this recipe to the top of my must make list.
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Very fun story : )) This recipe looks incredibly delicious–can’t wait to try it out!
Kerri
NewParent.com
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O.k. what a GREAT story ! I just love serendipity!
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Oh. MY. Gosh. I want to make this! Love the story, too! xo
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omg pumpkin custard? sounds divine!! and thanks for the turkey roasting tips!
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Mmm! The turkey sounds deelicious! But … Is part of the recipe missing? Recipe says “Check to make sure broth has not totally evaporated, allowing the herbs to burn.” …There’s herbs? And … what broth? Should I be putting in broth at the beginning? Thanks!!
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Katie replied: — October 25th, 2010 @ 12:49 PM
Carolyn,
I wasn’t sharing a recipe for turkey in this post, just an anecdote that related to the cookbook author and her new book. The actual recipe included in this post is for Pumpkin Custards. I simply shared an excerpt from my Mother-in-Law’s email.
Great story Katie! How funny! What a small world!
These are beautiful custards! Your photo’s always amaze me.
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Awww that’s such a cute story! And these look amazing!! Definitely a must-make for fall
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So yummy sounding. I have to get off my computer and head into the kitchen for a snack.
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Oooh…I spied this one in the cookbook. Can’t wait to try it soon – perfect for Thanksgiving Eve I think.
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Katie – this might be the best story yet. So cool! {pass the pumpkin custard, please.}
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Mmmm… this is making me wonder what pumpkin crème brulèe would taste like using pumpkin custard. Wonderful, I sure, as all things creamy and sugary!
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Katie replied: — October 25th, 2010 @ 6:20 PM
The book actually says you can torch some brown sugar on top crème brulèe style. I don’t have a torch so I didn’t do that, but can only imagine how awesome it would taste!
These custards are so intriguing because I am a pumpkin fanatic. I can’t believe I missed these in the book. Lovely photo!
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I have not made a custard or even eaten one since my Grandma passed. We used to make a vanilla custard almost every weekend I visited. Memories are powerful.
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What an awesome story! Love that! And CUSTARDS! Getting to this one very soon!
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i love pam, i love her book and i love the photos of your custard!
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That is too funny…what are the odds
I can’t wait to make this recipe from Pam’s book this Thanksgiving. Gorgeous photos love!
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I don’t actually have custard cups, so I was wondering what size container you would recommend to get the same result. I also imagine that it would need to cook longer.
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Katie replied: — October 26th, 2010 @ 10:22 AM
Do you have small ramekins? Those would work just the same. I’m not sure about a larger container.
Pumpkin custards! All the joy of pie without a soggy crust. Have pumpkin puree, will put this on the menu
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Wow, everytime a photograph on tastespotting grabs my attention and it take me to your blog. I’m surprised we still didn’t get to communicate!
So let me start teh conversation and tell you how GORGEOUS all your photos n recipes are. Looking you up on twitter
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LOL – I have the opposite turkey story…they all ask me how to make my turkey. Which is that much funnier since my mom didn’t want me to touch the turkey the first year I made it for her.
This recipe looks perfect for our upcoming Halloween dinner.
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I will be making this one soon. I am loving all of Pam’s recipes. Great post!
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I just read your comment about torching the brown sugar. I’m going to have to try that. It sounds incredible, and they already look like I’d be licking the bowl clean even without it on there.
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Look great
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These look so tasty! And what a great story!
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