1 cup milk
6 eggs
11/2 cup sugar
1/2 tsp. Salt
1 1/2tsp. Vanilla
1/2 tsp. Mace or nutmeg

First caramelize the sugar
Place in a heavy frying pan or saucepan: 2/3 cup sugar
Stirring constantly, melt the sugar over low heat. Continue stirring
until sugar has turned light brown (caramel color). Remove from heat and quickly pour syrup into a 11/2 or 2 quart shallow casserole, turning the casserole so that the bottom and sides are coated. Work quickly as the caramel hardens immediately. Set aside. Now the custard: Scald and set aside2 cups light cream, add beaten eggs, tempure so eggs do not cook.

When well mixed, beat in:11/2 cups peeled, cooked, and pureed pumpkin or squash Stir in hot cream and milk. Pour custard into coated casserole. Place casserole in a pan of hot water. Water should reach 2/3 of the way up the casserole holding the custard. Bake at 325 degrees approximately 45 minutes until custard tests done with a knife. Remove from oven (and from pan holding water) and chill at least 3 hours. When ready to serve, run knife around edge and carefully turn upside down on serving dish.