Maple Pumpkin Custards with Crystallized Ginger
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.
Calories: 213 Fat: 5g Saturated fat: 2g Carbohydrates: 37g Sodium: 131mg Fiber: 1g Protein: 7g