Maple Pumpkin Custards

Makes 6

Recipe from Everyday Food Magazine (October 2005)

Husband-Tested in Alice’s Kitchen

This is my kind of dessert.  It’s easy to make.  It can be made in advance.  The ingredients can be found all year round at Lost River Market & Deli.  The custard cup looks lovely on a dessert plate.  And, it tastes scrumptious!  

1 cup heavy cream

¾ cup whole milk

¾ cup maple syrup

¾ cup canned solid-pack pumpkin (not pumpkin pie filling)

7 large egg yolks

½ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

Preheat oven to 325, 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 yold mixture.  Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring.)

Divide the mixture evenly among six 6-ounce ramekins or custard cups.  Line the bottom of a 9”x13” baking pan with a kitchen towel; place ramekins on top.

Place in oven and pour enough boiling water in pan to come halfway up the sides of the cups.  Cover pan tightly with foil.  Bake until custard is set and a knife inserted in the center comes out clean, about 40 to 45 minutes.  Let cool completely.  Discard the water. Chill the custards in the refrigerator, covered first with a paper towel and then with plastic wrap, for at least 2 hours or up to overnight.

Notes:  Baking in a water bath helps the custards cook evenly and lining the pan with a dishtowel keeps the bottoms from scorching.  When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap.  The paper towel absorbs moisture and keeps the custards free of droplets.