My sister in law sent this recipe to me, not sure where she got it from. I made it for dessert tonight and we all loved it. I did not chill the custards in the refridgerator, we ate them at room temperature with a little vanilla ice cream instead of whipped cream. I am making more tomorrow.
MAPLE-PUMPKIN CUSTARDS WITH CRYSTALLIZED GINGER
Ingredients
· 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
Directions
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.
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
Ingredients
· 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
Directions
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.
Ingredient note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!
