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1 1/2 cups 1% milk
4 large eggs
3/4 cup maple syrup*
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons whipped cream
* Use pure maple syrup, and not maple-flavored
syrup
Directions
1. Preheat oven to 325°F.
2. Line a roasting pan with a clean, folded dish towel.
3. Heat some water for pouring into
roasting pan. (This will be the "bath" for the custard cups.)
4. In a small pan, warm milk over low heat until barely steaming.
Be careful not to boil the milk.
5. Whisk eggs and syrup in a large bowl until blended.
6.
Gently
whisk in the warm milk—a little bit at a time so the eggs don't
cook.
7.
Add pumpkin puree, cinnamon, nutmeg and salt and whisk until blended.
8. Pour the mixture into six 6-ounce (3/4-cup) oven-proof custard
cups. Skim any foam from the surface.
9. 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.
10. Place the pan in
the oven and
bake, uncovered, until custards are just set but still quiver
in the center when shaken, about 45 to 50 minutes.
11.
Transfer custards
to
a wire rack and let cool for 45 minutes. Cover and refrigerate
for at least 1 hour, or until chilled.
12. To serve, top each custard with a dollop of whipped cream.
Makes
6 servings
NUTRITION INFORMATION: Per serving: 212 calories;
5 g fat (2 g sat, 2 g mono); 145 mg cholesterol; 37 g carbohydrate;
7 g protein;
1 g fiber; 135 mg sodium.
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