Maple-Pumpkin Custards with Crystallized Ginger
- Active Time 30m
- Total Time 3h
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: Cover and refrigerate for up to 2 days. Top with whipped cream and ginger just prior to serving.
- 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
Preheat oven to 325 degrees 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.
Ingredient Note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
212 calories; 5g total fat; 2g total saturated fat; 145mg cholesterol; 131mg sodium; 37g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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