Maple Pumpkin Custard

November 23, 2014 § 4 Comments

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My favorite holiday is almost here. Thanksgiving, the holiday which is all about food! Cranberries and turkey, mashed potatoes and gravy, stuffing and squash, and of course, pumpkin.

I see a lot of pumpkin recipes out there now, and from signature cocktails to bread, there’s pumpkin in everything. For me, pumpkin pie is what Thanksgiving dessert is all about……except for this.

It’s a light dessert perfect to finish off your Turkey Day feasting. There’s no crust like in the traditional pie, just a light and creamy custard sweetened with maple syrup and infused with cinnamon, cardamon, ginger and vanilla bean.

It’s so light you could eat this for breakfast the next day, if you have any left!

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Ingredients:

1 cup heavy cream

1/2 cup whole milk

1 cup pumpkin puree

1/4 tsp cinnamon

1/8 tsp each allspice, cardamon, ginger

4 large egg yolks

1/4 cup maple syrup

1 vanilla bean or 1 tsp vanilla extract (try to use the bean, the flavor is sublime)

heavy cream for topping, with extra maple syrup for sweetening

walnuts or pecans for topping

 

Preheat oven to 325 degrees.

In a medium saucepan, bring cream and milk to a simmer.

Remove from the heat, stir in the pumpkin and spices. Set aside.

Beat egg yolks in large bowl with electric mixer until light and fluffy, about a minute or two.

Add the maple syrup and combine well. Keep beating another minute or two until it doubles in volume.

Split the vanilla bean down the middle with a sharp knife and scrape out the seeds right into the bowl. Whisk until blended.

Very slowly add a little of the warm cream mixture into the egg mixture and whisking constantly, keep adding until it’s all blended.

Now I recommend pouring this into a Pyrex measuring cup with a spout for easier pouring.

Pour into 6 oven proof ramekins. You might need more depending on the size. If you don’t have ramekins, use coffee cups. Pretty much anything will work as long as it’s ovenproof.

Set them into a large baking dish and pour some hot water into it. You want the water to come halfway up the sides of the ramekins.

Bake about 40 minutes, until almost set, but this will depend on the size. It should jiggle a bit in the center and will firm up as it cools.

You can eat right away or put in fridge to chill. Before serving, whip up some heavy cream with a little more maple syrup, top the custards with this and some finely chopped walnuts or pecans.

 

 

Oh, and don’t throw away that vanilla pod! Add it to a small jar of sugar, let it infuse in your pantry, then use it on all sorts of things: sprinkled on cake or muffins right before they go into the oven, over pancakes and french toast, in your morning oatmeal, for sweetening whipped cream, in your coffee or tea…..

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Happy Thanksgiving!

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