Maple-Pumpkin Custard w/Crystallized Ginger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 3/4 cup light vanilla soy milk *3/4 cup 2% milk * 4 large eggs * 3/4 cup maple syrup * 3/4 cup unseasoned pumpkin puree * 1 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * 1/4 teaspoon salt * 9 pieces chopped crystallized ginger
1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among five 8-ounce custard cups. Skim foam from the surface. 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. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.
Number of Servings: 6
Recipe submitted by SparkPeople user CMMEIER.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among five 8-ounce custard cups. Skim foam from the surface. 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. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.
Number of Servings: 6
Recipe submitted by SparkPeople user CMMEIER.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 4.4 g
- Cholesterol: 144.1 mg
- Sodium: 265.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 0.7 g
- Protein: 6.2 g
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