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Pumpkin Maple Custards
Recipe Summary
prep: 15 mins
total: 3 hrs
Yield: Makes 6
Ingredients
Ingredient Checklist
1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Cook's Notes
Baking in a water bath helps the custards cook evenly; and lining the pan with a dish towel keeps the bottoms from scorching.
Gallery
Pumpkin Maple Custards
Recipe Summary
prep: 15 mins
total: 3 hrs
Yield: Makes 6
Gallery
Pumpkin Maple Custards
Pumpkin Maple Custards
Pumpkin Maple Custards
Recipe Summary
prep: 15 mins
total: 3 hrs
Yield: Makes 6
Recipe Summary
prep: 15 mins
total: 3 hrs
Yield: Makes 6
prep: 15 mins
total: 3 hrs
prep:
15 mins
total:
3 hrs
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- 1 cup heavy cream
- 3/4 cup milk
- 3/4 cup maple syrup
- 3/4 cup canned solid-pack pumpkin
- 7 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
Directions
Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.
Cook's Notes
Baking in a water bath helps the custards cook evenly; and lining the pan with a dish towel keeps the bottoms from scorching.
Cook’s Notes
Baking in a water bath helps the custards cook evenly; and lining the pan with a dish towel keeps the bottoms from scorching.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pumpkin Maple Custards
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin Maple Custards
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
