Pumpkin Maple Custard
Custard. Man, I wish I liked it, but you know that saying about kids either loving or hating what they had in utero? Yeahhhh...BUT, I can make a mean one!!! This one honestly was super fun to make, really easy, and smelled epic once done. Custard lovers will not be disappointed by this rather divine creation, and all it takes is a bit of patience. You ready??? Let's do this!!!
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 65 mins
Total Time: 75 mins
Ingredients
  • 2 cup skim milk
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 4 eggs
  • 2 tbsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/2 tsp fresh grated nutmeg
  • 1/4 tsp ginger
  • 1/4 cup maple syrup
Instructions
  1. Heat the 1/2 cup of maple to boil, then simmer 5 minutes.
  2. Divide the maple caramel into 6 custard cups, swirling it up the sides a bit to coat. Set aside to cool
  3. Oven at 350 degrees.
  4. Scald milk in a sauce pan.
  5. In a separate bowl, combine remaining ingredients, then temper,( gently and slowly whisk), in the scalded milk. GO SLOW, or you're going to cook the liquid mixture, and you'll have to start over.
  6. Place cups in a baking dish, then evenly distribute the mixture between the 6 cups.
  7. Cover the cups with foil, then pout hot water into the baking dish, about half way up the sides of the cups.
  8. Bake for 45 minutes to an hour, or until set.
  9. Run a knife around the inside edge to release, then invert onto a plate. The caramel will run down the sides, creating a delicate sauce for the custard.
  10. Garnish and enjoy!