4 large egg
¾ cup maple syrup (see ingredient note)
¾ cup canned unseasoned pumpkin puree
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
3 Tbsp whipped cream
¼ cup chopped crystallized ginger
1. 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.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. 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.
4. 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.
5. 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.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 212
- Calories from fat 45
- Total Fat 5gm 8%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 2gm
- Sodium 131mg 5%
- Total Carbohydrates 37gm 12%
- Fiber 1gm 1%
- Protein 7gm
- Cholesterol 145mg 48%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.