Maple Pumpkin Custard
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
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.
Nutritional Information Per Serving
5 g fat (2 g sat, 2 g mono)
145 mg cholesterol
37 g carbohydrate
7 g protein
1 g fiber
135 mg sodium
Recipe contributed by Dean Dietitian Julie McLaughlin, RD.