Author: Meals Matter, EatingWell; Recipe by: Jim Romanoff
Recipe type: Desserts
A holiday meal would not be complete without pumpkin, and this simple custard (the best part of pumpkin pie) features this delicious pairing. A sprinkling of chopped crystallized ginger and a dollop of real whipped cream gilds the lily. Make ahead; Good source of calcium; Low Sodium.
1½ cup 1% milk
4 large eggs
¾ cup maple syrup, preferably Grade B dark amber
¾ cup canned pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons whipped cream
¼ cup chopped crystallized ginger
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 a small saucepan over low heat 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-oz (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, for 45 to 50 minutes, or until custards are just set but still quiver in the center when shaken.
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.
To make ahead: Prepare the recipe through Step 4; over and refrigerate for up to 2 days. Use Grade B dark amber syrup to get the best maple flavor.