PUMPKIN MAPLE CUSTARD

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Pumpkin Maple Custard image

Make and share this Pumpkin Maple Custard recipe from Food.com.

Provided by PalatablePastime

Categories     Dessert

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid- pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup chopped crystallized ginger
1 cup sweetened whipped cream

Steps:

  • Preheat oven to 325 degrees.
  • In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing 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, straining through a fine-mesh sieve into a large pyrex measuring cup.
  • 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 to prevent custards from scorching; place ramekins on top of towel.
  • Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
  • Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
  • Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
  • Serve garnished with chopped crystallized ginger and sweetened whipped cream.

Nutrition Facts : Calories 352.9, Fat 23.3, SaturatedFat 13.1, Cholesterol 281.4, Sodium 105.9, Carbohydrate 32, Fiber 0.2, Sugar 25, Protein 5.5

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