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Pumpkin Spice Custard With Marrow Infusion

Course Dessert
Author Mommypotamus

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Cut -pumpkin in half and scoop out seeds.
  • Place pumpkin halves cut side down in a baking dish and add 1/4 inch water. Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes - 1 hour)
  • While the pumpkin is baking, bring marrow bones to a boil and let simmer for 10 minutes. When the marrow is ready, scoop the bones out with a slotted spoon and place in a bowl to drain. After they've cooled a bit use a butter knife to extract the marrow. Place it in a small bowl.
  • Spoon marrow - but not the oil that has collected at the bottom of the bowl - in with the eggs, milk/coconut milk, cinnamon, ginger, cloves, salt and honey. Puree until smooth.
  • When the pumpkin is cooked through, scoop out the flesh and add it to the egg mixture. Blend until smooth.
  • Place mixture in ramekins or a large oven-safe dish and bake at 375. Custard placed in small ramekins should be ready in about 35-45 minutes. Large casserole dishes take about 45-minutes to an hour. Watch carefully and remove when it is set in the center.
  • Serve with whipped cream if desired.