Maple Pumpkin Custard

Ingredients

• 2.5 cups Pumpkin Puree (canned or roasted, well‑blended)
• 3 large Eggs (room temperature)
• 1 cup Heavy Cream (chilled)
• 0.67 cup Maple Syrup (pure maple syrup, not pancake syrup)
• 1 tsp Ground Cinnamon (brown cinnamon preferred)
• 0.5 tsp Ground Ginger (freshly ground if possible)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Whisk Eggs

   In a large mixing bowl, whisk the three eggs until they become light‑yellow and slightly frothy.

   Time: PT2M

3. Add Cream and Maple Syrup

   Add the heavy cream and maple syrup to the whisked eggs and continue whisking until the mixture is smooth.

   Time: PT2M

4. Incorporate Pumpkin and Spices

   Stir in the pumpkin puree, ground cinnamon, and ground ginger until the batter is uniform and no lumps remain.

   Time: PT3M

5. Prepare Baking Vessels

   Divide the custard mixture evenly among six ramekins (or a single 8‑inch baking dish).

   Time: PT2M

6. Create Water Bath and Bake

   Place the ramekins in a water‑bath pan, adding hot water until it reaches halfway up the sides of the ramekins. Bake for 45 minutes, or until the custard is set but still has a slight wobble in the center.

   Time: PT45M

   Temperature: 350°F

7. Cool and Chill

   Remove the ramekins from the water bath, place on a cooling rack for 15 minutes, then refrigerate for at least 2 hours before serving.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g