Pumpkin Custard |
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Ingredients
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Directions (Custard)Place egg yolks in a bowl and whisk until combined. Set aside. In a medium saucepan combine milk, sugar, salt and cornstarch. Cook over medium heat, stirring constantly, until mixture begins to thicken and comes to a boil (12-15 minutes). Remove from heat. Slowly whisk the hot milk mixture into egg yolks. Gradually pour hot mixture back into sauce pan, stirring constantly. Add pumpkin puree and cinnamon. Continue to stir over medium low heat until mixture thickens and begins to bubble (approx. 6-8 minutes). Remove from heat and stir in vanilla. Serve immediately over Kinnikinnick Vanilla Wafers or allow to cool- Place plastic wrap directly on custard to avoid skin from forming. Serves 8 Directions (Decorative Pumpkin Wafers)
Brush each Kinnikinnick Vanilla Wafer with orange food colouring and set aside to dry. On the painted wafer, pipe lines with royal icing to resemble lines of a pumpkin. Let royal icing dry. Brush piped lines with orange food colouring. Attach a small mint leaf at top of decorated pumpkin. Let dry for 1 hour prior to using for decorating.
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