Punpkin Custard Parfait

By Anne-Lise.

Serves 3.

First make punpkin mush by boiling/steaming peeled punpkin meat for 40 minutes.

• Punpkin mush
• Cream
• Milk (optional)
• 1 egg
• ¼ tsp ginger (ground)
• ¼ tsp cloves (ground) - or use allspice
• ¼ tsp nutmeg (ground)
• ¾ tsp cinnamon (ground)
• 1 tbsp brown sugar
• Pecans
• Maple syrup (optional)

Take a regular cereal bowl that is oven-safe. Find a baking dish large enough to fit this bowl, and fill the dish half full with water and put in oven at 375°F. Beat the egg in the bowl. Add punpkin mush to fill ¾ of the bowl. Add the ginger, cloves (or allspice), nutmeg, cinnamon, and brown sugar. Mix well and add some milk and/or cream to give it a creamy look. Place in the water bath to bake for 30 minutes.

Leave the custard to cool. Whip cream with vanilla or maple syrup. Chop pecans. Make the parfait with alternating layers of custard, pecans, and whipped cream. Top with maple syrup and/or nutmeg.

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