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.
(Warning: this post does not contain a specific recipe. There will be links to two recipes though, one that I have written about before and one someone else’s.)
Chocolate chip cookies are the comfort food of cookiedom. Oh sure, you come across one of those oddities of people who don’t like chocolate but I think they must be aliens from outer space. No offense intended.
First I made the best chocolate chip cookie recipe EVER! to take to my weekend in Maine with “the girls”. We are all grown women ages 40s to 60s but we call this the girls’ weekend and have done for the past 5 years. The recipe is from Cook’s Illustrated and I wrote about it a while ago https://mykitchenmythoughts.com/2017/11/30/cooks-cookies-chocolate-chip/. The secret is the browning of some of the butter. It is a bit fussy to put together but absolutely worth it. Hubby and I ate a dozen of them before the weekend and then the camp neighbor took the remaining 4 in the bag. We thought he would only take one! We did have Sue’s chocolate cookies with nuts which were quite delicious too.
Meanwhile here I am trying to adjust to new progressive eyeglasses. I can see further better but this mid range and reading are a chore. And I have worn progressives for a number of years. I think my eye doctor did not test my reading range adequately but I did not want to write my own prescription by making an adjustment. It also takes 2-3 weeks to adjust just because it is a new prescription. Must have patience.
The next chocolate chip cookie is a tribute to the fall season when all the recipes are coming out as pumpkin spice. I like pumpkin but am not that fond of pumpkin spice coffee unless it is one of those fancy lattes with whipped cream and such. The description of this cookie sounded like a cookie I would eat, not cakey. I have made the pumpkin cookie recipe from my Betty Crocker cookbook and although tasty it was cakey. This promised to be “super soft, chewy, and filled with chocolate chips.” https://www.livewellbakeoften.com/pumpkin-chocolate-chip-cookies/. My first bite was heavenly. I do not like the phrase “to die for” but it would apply to these cookies.
I am continuing to enjoy having a house husband. I was never a proper housewife so had no idea what to expect. I think our advanced ages make this more workable than say a couple in their twenties. Hubby claims not to be fond of cats. Our cat Squeaky is the only pet remaining in our home. So, who feeds her “mushy food”, who brushes her fur? He is working hard at home refinishing the floors and scraping the layers of paint off the mantle, which is flying about and leaving paint spots on the floors. He is not worried about this so I won’t worry about it either. He is my handyman!
The third batch of chocolate chip cookies were eaten but not enjoyed. These were made by the recipe on the back of the package of almond flour I bought just for fun. I will not bother with this again. These were mushy in texture even though light brown on the edges and the bottoms. Hubby had the great idea of re-baking them to see if they would crisp up. I re-baked them the next day for another 10 minutes. They did crisp but were still not enjoyable.
Until next time, happy fall and fall baking! I’ve already made a pumpkin pie!
Way back when I had children in my house I made the Baked Custard recipe from my 1978 Betty Crocker’s Cookbook. This became the go to custard to make, although years have gone by without me making it. I was wanting to make a light dessert because we had been overeating and feeling too full and lethargic. I also had many, many eggs in the house and had been asked by my son to have the ingredients necessary for Creme Brulee for when he visits soon. He’s bringing a friend along!
This recipe for custard is nice because it can be cut by 1/3 super simply. Why, might you ask? The recipe makes six custard cups. For some reason I only wanted to make four, most likely because I only had 4 Pyrex custard cups!
Here are the ingredients for 4 custards:
2 eggs, slightly beaten
1/4 cup sugar
dash of salt
3/4 teaspoon vanilla
1 2/3 cups milk, scalded
Don’t be scared away by scalded milk. I put the milk (you can use half-and half also) in a glass measuring cup/bowl and nuked it in the microwave for one minute. That’s scalded enough for me.
In medium bowl whisk together the first four ingredients. Stir or whisk in the milk gradually. Pour into the custard cups. Being in the autumn mood, I put a tablespoon of pumpkin flavored chips in the bottom of each cup before pouring. I am not sure what outcome I was expecting but I was pleasantly surprised. I forgot to sprinkle nutmeg on the tops but this worked out well too.
The custard is baked in a bain marie. I find that my four larger custard cups fit nicely in a 9 x 13 inch baking pan. Pour boiling water into the pan to within an inch of the top of the custard cups. Bake for 45 minutes until a knife inserted in the center comes out clean.
(Silly me, I had the weirdest notion that I could bake the dessert while supper was cooking, entirely forgetting that pizza was to be baked for supper! Supper was a little later than planned that evening.)
The pumpkin-flavored chips floated to the top and made a nice little crust. They also made a bit of goo on the bottom. Very tasty and pleasing textures in every bite.