Sunday, November 7, 2021
I decided to turn my sad little Blue Hubbard into this Pumpkin Molasses Custard from HappyAppleNaturalKitchen. I went with the higher sugar option (i.e. 0.25c molasses and maple syrup, plus maybe 0.125c brown sugar), and it came out beautifully. Not as sweet as traditional puddings, but sweet enough. I like eating it for breakfast. Or snack. Or dessert...
I couldn't find all my ramekins, so I had to adapt with two of these cast iron personal pots. Everything worked out well!
I also didn't use the food processor to mash up the roasted squash, I just used a hand masher. This creates a semi-lumpy texture, but I don't mind. It's just squash.
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