PUMPKIN CUSTARD

INGREDIENTS:

500g cooked pumpkin ( steamed until soft)

250ml Cream

3 eggs

125g Honey

pinch sea salt

pinch each of cinnamon, nutmeg and ginger

Method:

Pour all ingredients in to a blender and blend until soft.

Then pour into 4 x 1/2C oven proof ramekins and either

Bake at 90oC for 1 and 1/2 hours until just set 

or

place ramekins in an oveproof dish and pour enough water around so it comes half way up the sides of the ramekins and bake at 180oC for 30-40 mins or until just set.