Maple Pumpkin Custard – a delicious recipe with Milk, Eggs, Maple Syrup, Pumpkin Puree, Ground Cinnamon, Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Put a kettle of water on to hear 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 6 (3/4 cup) custard cups. Skim the foam from the surface. Place the custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come up 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 lightly shaken, approximately 45-50 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 if desired. Can be stored in the refrigerator up to two days, making it perfect for making ahead of time for an event.
290
kcal
Calories
11
g
Fat
36
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup Milk, 4 whole Eggs, 3/4 cups Maple Syrup (grade B Preferred But Grade A Is Fine), 3/4 cups Pumpkin Puree, and more.
Yes, Maple Pumpkin Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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