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Maple and Pumpkin Ginger Custards

Name: Maple and Pumpkin Ginger Custards
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 cups or 375ml milk; 4 large eggs; 1/4 cup or 60ml maple syrup; 1 cup or 250g plain pumpkin puree; 1 tsp ground cinnamon; 1/4 tsp sea salt; 1/2 cup or 125ml double cream, whipped; 50g crystallised ginger, chopped

These Maple & Pumpkin Ginger Custards are a twist on the classic pumpkin pie.

Posted by: kim
On: 09/11/2010

Cuisine

American

Time

> 2 hrs

Skill Level

Advanced

Serves

Courses etc.

Desserts

You will need

Ingredient	Add
1 1/2 cups or 375ml milk	Awaiting stock	More products
4 large eggs	Available only in our Edinburgh shops	More products
1/4 cup or 60ml maple syrup	Awaiting stock	More products
1 cup or 250g plain pumpkin puree	Awaiting stock	More products
1 tsp ground cinnamon		More products
1/4 tsp sea salt		More products
1/2 cup or 125ml double cream, whipped	Awaiting stock	More products
50g crystallised ginger, chopped		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat oven to 325F / 160C. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
Heat the milk over low heat in a small saucepan until barely steaming but not boiling.
Whisk the eggs and maple syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so that the eggs don't cook). Add the pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
Divide the mixture among six custard cups. Skim the foam from the surface and put the custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups.
Put the filled roasting pan in the oven and bake, uncovered, until the custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer the custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallised ginger.