PUMPKIN CUSTARD
- 2 cups pumpkin, sieved
- 1 cup soft bread crumbs
- 2 eggs, separated
- 1½ cups milk
- 1 cup sugar
- 3 tblsps. butter, melted
- ¼ tsp. salt
- 1 tsp. orange flavoring
Combine ingredients except egg whites in the order listed and mix well after each addition. Pour into baking dish or custard cups. Bake in a slow oven (325-f) until mixture thickens and browns. Beat the egg whites, adding 2 tablespoons of sugar, until stiff, spread on top of custard and brown lightly.