Best Pumpkin Maple Custards Recipes
PUMPKIN MAPLE CUSTARDS
This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps the custards free of droplets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
- Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
- Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
- Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.
MAPLE-TOPPED PUMPKIN CUSTARDS
Steps:
- Using electric mixer, beat cream and 2 tbsp maple syrup in medium bowl to peaks. (Maple whipped cream can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325°. Place eight 1¼ custard cups in roasting pan. Whisk pure pumpkin, eggs, sugar, vanilla and pumpkin pie spice in large bowl to blend. Whisk in milk. Divide custard among prepared cups. Fill pan with enough water to come halfway up sides of custard cups. Bake until custards are softly set in center, about 50 minutes. Chill, uncovered, until cold, at least 3 hours and up to 1 day. Drizzle each custard with 1 tbsp remaining maple syrup. Top each with dollop of maple whipped cream and serve.
PUMPKIN MAPLE CUSTARDS
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 350 with rack in center. Whisk together cream, milk, syrup and pumpkin. Bring to a simmer. In a large bowl whisk together egg yolks, cinnamon, nutmeg and salt. Gradually add hot cream mixture to the yolk mixture. Strain into a large measuring cup. Divide mixture evely amount 3 6 oz ramekins or custard cups. Place ramekins in baine marie and bake until custard is set and knife inserted in center comes out clean, 40 to 45 minutes. Let cool and chill for at least 2 hours.
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