November 11, 2012
As we are getting closer to Thanksgiving, I wanted to post up a recipe for a simple and tasty dessert for your holiday table or to be enjoyed the morning after for a decadent breakfast treat! This custard takes advantage of seasonal pumpkin and, an added bonus, you don’t have to add any sugar to the custard! One eight oz jar of my Pumpkin Butter (or Fruit Butter of your choice) is all that you need to sweeten this delightful dessert. If you are lucky, all of the topping will sink through the custard so that you will have a delightful bottom of gooey oatmeal to enjoy with each bite! If you look at my photos, you will see the lovely bottom layer all nice and browned 🙂 Simple and old-fashioned dessert reminds me of something my grandmother would have served–hope you love this recipe.
Pumpkin Custard Upside Down Crisp
1/2 cup old-fashioned rolled oats
1/2 cup whole grain flour
1/2 cup brown sugar (or white if you prefer)
2 oz butter (half of a stick)
Zest of half of a medium lemon
Pinch of kosher salt
2 cups heavy cream
2 egg yolks
4 whole eggs
1 8 oz jar of Sunchowder’s Emporia Pumpkin Butter (or Pumpkin Butter of your choice)
1 tsp vanilla extract
Preheat oven to 350 degrees
Prepare an 8 X 8 casserole dish, spray with canola oil, bakers choice or rub with a bit of butter to prevent sticking later on
Heat the cream in a heavy saucepan. Only warm the cream, do not simmer. You will now need to temper the eggs into the mixture. Take the 2 egg yolks and 4 whole eggs and beat them together in a large mixing/pouring cup. Take the pot with the cream off the stove and slowly add a few tablespoons of the warm cream from the pot into the eggs in your pouring cup, stirring vigorously. Now you can slowly pour the egg mixture into the warm cream using a whisk and incorporate all of the eggs into the cream. Slowly whisk in the entire jar of Pumpkin Butter and add in 1 tsp of vanilla extract. You can let this sit for a moment while you prepare the topping.
In a separate bowl, add the 2 oz of butter. It will make the job easier to cut the butter into small pieces. Add the oats, flour and sugar, lemon zest and pinch of salt to the mixture. Now dig in with both hands and massage the mixture to incorporate the butter into the oats and flour until the mixture comes together.
Pour the custard into your prepared casserole. Slowly add the topping to the top of the custard, most if not all of the topping will sink, no worries, it only makes it more delicious in the end. Bake at 350 for 40 to 50 minutes until the custard is set. Enjoy!
Recipe from www.sunchowdersemporia.com