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Maple-Pumpkin Custards with Crystallized Ginger

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  3 Hours
  6 servings
A Thanksgiving meal wouldn't be complete without pumpkin, and here in Vermont we wouldn't dream of excluding our beloved maple syrup. We've combined the two in these elegant custards, featuring the best part of a pumpkin pie and saving calories for a luscious finish of real whipped cream. If you can find it, use Grade B dark amber syrup to get the best maple flavor.

Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days.
1 1/2 cups  1% milk
4   large eggs
3/4 cup  maple syrup (see Ingredient note)
3/4 cup  canned unseasoned pumpkin puree
1 teaspoon  ground cinnamon
1/2 teaspoon  ground nutmeg
1/4 teaspoon  salt
3 tablespoons  whipped cream
1/4 cup  chopped crystallized ginger

Ingredient Note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
Maple-Pumpkin Custards with Crystallized Ginger Recipe at
Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.

Heat milk over low heat in a small saucepan until barely steaming but not boiling.

Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.

Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.

To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pumpkin Desserts
Nutrition Facts per Serving
Yield:   6 servings
Calories: 212
Fat. Total: 5g
Protein: 7g
Carbohydrates, Total: 37g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 145mg
Sodium: 131mg
% Cal. from Fat: 21%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Shelly Reviewed: 11/26/2013
This recipe was easy and delicious!
8 people gave this Cheers. Click here to Cheer this review. Report Violation
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