This recipe is adapted from the Eating Well Magazine print edition Fall 2002.
Maple-Pumpkin Custards with Crystallized Ginger
- 1 1/2 cups milk; I used half-and-half
- 4 large eggs
- 1/4 cup real maple syrup
- 3/4 cup canned pumpkin puree; freeze the remaining puree for later use.
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- whipped cream and crystallized ginger to serve
For this custard a bain marie is used so put the kettle on to boil. I did not line the roasting pan with a towel, nor did I heat the milk to steaming.
Whisk eggs and syrup until smooth. Add the milk or half-and-half, pumpkin puree, spices and salt. Whisk until blended. Divide between 6 custard cups or ramekins and place in the roasting pan. Pour boiling water to half-way up the sides of the custard cups. Bake at 325 degrees F for 45-50 minutes. Cool on a wire rack for 45 minutes. Then refrigerate for at least one hour.
This was absolutely delicious. The texture was a combination of pudding and custard in my opinion.