Pumpkin Maple Custard Recipe

Name: Pumpkin Maple Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup heavy cream, 3/4 cup milk, 3/4 cup maple syrup, 3/4 cup canned solid- pack pumpkin, and more.

Yes, Pumpkin Maple 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.

Pumpkin Maple Custard

How did you like this recipe?

Frequently Asked Questions