We played with cooking in jars for a couple of months and after making cheesecake in a jar, pie in a jar (for the Art of real food, vol 4) and baked berries...I thought we were done.
....but as they say WAIT, there is more
Enter some leftover egg yolks from a baking experiment my friend Rosie and I did the other day. I don't like wasting perfectly good egg yolks, packed with choline, vitamins and good fats. I could make chocolate mousse or some sort of a custard of Zabaglione sauce...and none of those were oven friendly recipes, and the oven was on.
I decided to make some pumpkin custard in a jar. To make two servings (individual jars), I used:
6 egg yolks
2 tbsp honey
6 tbsp pumpkin puree (I bet carrots or sweet potatoes would work too).
It's really easy to stir all these ingredients together. Once you have it, place the soft and glossy custard mixture in jars. To cook, put the jars in a pot, filled with water, so that at least half the jar is sitting in the liquid. Place in an oven heated to 350 F for 25 minutes and enjoy.
This is an extremely filling dessert, but if you feel like you want to add more to it you can top it with some Mascarpone cheese and honey and sprinkle decorative cinnamon on top. We liked it plain!You can use it as a midday snack or even breakfast, or as the main conversation piece at your next picnic - it's extremely versatile and fits an active lifestyle!