MINI PUMPKIN CUSTARDS

Mini Pumpkin Custards image

Dinner guests don't need to feel guilty about indulging in dessert when they're offered small cups of creamy custard. Each spoonful is like pumpkin pie without the calorie-laden crust.-Leslie Tripp, Potomac, Maryland

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup half-and-half cream
1/2 cup heavy whipping cream
3 large egg yolks
2 tablespoons plus 2 teaspoons sugar
1/8 teaspoon ground cinnamon
Dash each salt, ground cloves and nutmeg
1/3 cup canned pumpkin
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Whipped cream and additional ground nutmeg

Steps:

In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg., Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla., Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours. Garnish with whipped cream and additional nutmeg.

Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 36mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.