GREAT PUMPKIN CUSTARD

Great Pumpkin Custard image

Yield serves 6

Number Of Ingredients 10

1 cup canned pumpkin puree
3/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cardamom
Pinch of freshly grated nutmeg
2 organic eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup organic milk or soy milk

Steps:

Preheat the oven to 325°F.
Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk. Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6 1/2-cup ramekins. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Serve warm or chilled.
rebecca's notes
Make sure that the baking pan you use to hold the ramekins has sides that are at least 3 inches high. This will ensure that the hot water you pour in doesn't slosh over when you transfer the pan to and from the oven.
nutrition information
(per serving)
Calories: 110
Total Fat: 3.2g (1.4g saturated, 1g monounsaturated)
Carbohydrates: 18g
Protein: 4g
Fiber: 1g
Sodium: 240mg