Pumpkin Maple Custard

Total Time: 3 hrs Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 6
• 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
• 1/4 cup chopped crystallized ginger
• 1 cup sweetened whipped cream

Recipe

• 1 preheat oven to 325 degrees.
• 2 in a medium saucepan, whisk together cream, milk, syrup, and pumpkin, bringing to a simmer over medium heat.
• 3 meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
• 4 whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
• 5 divide mixture evenly among six 6-ounce ramekins or custard cups.
• 6 line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
• 7 place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
• 8 cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
• 9 allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
• 10 serve garnished with chopped crystallized ginger and sweetened whipped cream.