Baked Pumpkin Custard

1. To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins.  Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling.  Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray.
2. Preheat the oven to 450ºF.  
3. In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended.  Add the eggs and pumpkin puree and beat until completely mixed.  Slowly pour in the evaporated milk, stirring until smooth.  
4. If you are using pumpkins, divide the filling among them, pouring about 1/2-cup into each.   Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350ºF and continue baking about 1 hour more, or until the pumpkins are tender when pierced.  If the tops are done sooner, remove them.  If you are using ramekins, pour about 1/2-cup of filling into each.  Place the ramekins on a shallow baking pan.   Bake for 10 minutes, then reduce the heat to 325ºF and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.  
5. Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins).  Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired.  The pumpkin lids may be place atop the pumpkins, or at a jaunty angle along side. 

Recipe by Chef Patrick Mulvaney.

@font-face {
font-family: “Palatino Linotype”;
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; }