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Summer Squash Pudding




Source of Recipe


internet


List of Ingredients




4 medium yellow or crookneck squash, stem ends removed, and quartered(the squash, not the stems)

8 oz cream cheese

3 large eggs

3 tablespoons cornstarch

1/2 c heavy cream

1/2 c half and half

1 -4 oz can chiles chopped

1 tsp salt

Recipe



Summer Squash Pudding



pepper to taste (use white pepper or you will have spots in the pudding.)

Preheat oven to 375 F .

Boil quartered squash in water until just softened. This should take about 5 minutes at most. Drain.

Transfer to food processor, or blender, and puree with a pulsing action. Measure out 2 1/2 c puree. Save any left over puree for adding to soups or stews.

Add remaining ingredients to puree and mix until smooth.

Pour into greased 9 inch square casserole. Bake in a *bain marie for about 50 minutes, or until pudding is firm and golden. Allow to set for a few minutes before serving.

* To make a bain marie-set pudding pan in a larger pan. Fill the large pan with hot water and put the whole thing in the oven.