Maple Pumpkin Custard Recipe

Ingredients

• 6 egg yolks
• 1/3 cup of sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/8 teaspoon of ground nutmeg
• 1/16 teaspoon of ground cloves
• 1/8 teaspoon of salt
• 1 cup of light cream
• 1 cup of heavy cream
• 2/3 cup of pumpkin puree
• 1/2 cup of real maple syrup

Directions

• Preheat the oven to 300°.
• Whisk together the egg yolks, sugar, vanilla extract, spices, and salt in a large mixing bowl.
• In a medium saucepan, whisk together the light cream, heavy cream, pumpkin puree, and maple syrup.
• Bring the pumpkin mixture to a simmer over medium-low heat. Do not boil.
• After about 5 minutes, remove the pumpkin mixture from the heat.
• Slowly add the egg yolk mixture to the hot pumpkin mixture. Stir continuously until blended thoroughly.
• Divide the custard into 6 custard cups.
• Pour 3/4 of an inch of hot water into a large baking dish.
• Set the custard cups into the water.
• Bake the custard uncovered in the baking dish for 45 to 50 minutes.
• Remove the cooked custard from the oven and transfer to a cooling rack.
• Once the custard cools to room temperature, cover the custard cups with plastic wrap and refrigerate for at least 6 hours.
• Serve cold.
• Store any uneaten maple pumpkin custard in the refrigerator.