Prep 30 mins
Cook 45 mins
I saw this today on Sara's Secrets, episode 'All About Maple Syrup'. They looked so good in their individual ramekins, I had to come post it here so I could find it again.
- 1 cup heavy cream
- 3⁄4 cup whole milk
- 3⁄4 cup grade b maple syrup
- 1⁄2 cup canned solid-pack pumpkin
- 7 large egg yolks
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon salt
- Preheat oven to 325 degrees.
- Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
- Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
- Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.
- Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).
- Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.
- Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
These are an absolute delight. Just like pumpkin pie, only creamy and custardy. I also tried one with some caramelized sugar on top, like a creme brulee, and that was delicious, too. I think I might make these for Thanksgiving this year. I know my family will love them.