This recipe comes from Monique, who lives in Denver but her mother came from Quebec (thus the Maple Syrup), where the recipe has been in the family forever.
These are an absolute delight.
Just like pumpkin pie, only creamy and custardy.
I also tried one with some caramelized sugar on top, like a creme brulee, and that was delicious, too.
I think we'll make these for Canada Day this year to celebrate the Canadian Maple syrup in the recipe.
I know my family will love them and we're certain yours will as well!
Special equipment: 10, 3-oz lidded, ceramic pots or you could use ramekins.
Ramekins are those little dishes that you use for your heated butter when dining on steak and lobster (just in case you weren't certain).
We've made them on several occasions now, and they are really yummy!
7 lg. egg yolks.
3/4 tsp. pumpkin pie spice.
1/8 tsp. Sea salt.
1 c. heavy cream.
3/4 c. whole milk.
3/4 c. pure Canadian maple syrup.
1/2 c. canned or fresh pumpkin.
Preheat your oven to 325°F.
1. Whisk together the yolks, pumpkin pie spice and salt.
2. In a saucepan, whisk together cream, milk, maple syrup and pumpkin.
Turn the heat to medium and bring just to a simmer.
3. Add the hot pumpkin mixture to the eggs in a slow stream, whisking constantly.
4. Pour the custard through a fine sieve into the pots.
5. Place pots in a baking dish and fill the dish with warm water to come about halfway up the sides of the pots.
Cover your baking dish with foil.
6. Place it in the oven and bake for 35 to 40 minutes.
To test, a knife inserted into the custard should come out clean.
7. Remove the maple-pumpkin custards from the baking dish and allow to cool completely at room temperature, careful you don't want to burn your fingers.
Cover and place in refrigerator to chill.
Allow them to chill at least 2 hours before serving.
Serve with a dollop of whipped cream.
These can be made up to 2 days before serving.
I'm thinking that this (for us non-french types) is like a maple pumpkin flavored custard.
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