Maple-Pumpkin Custards

           Desserts, Intermediate, Recipes
Maple-Pumpkin Custards
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Ingredients:

1 ½ cups unsweetened almond milk + 1 Tablespoon

4 large eggs

½ cup maple syrup

3/4 cup canned unseasoned pumpkin puree*

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

¼ cup plain Greek-style yogurt

M’lis Sweet or Stevia

Toasted and chopped walnuts of your choice (optional)

Directions:

Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.

Heat almond milk over low heat in a small saucepan until barely steaming but not boiling.

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.

Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come 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 shaken, 45 to 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.

Whip Greek-style yogurt with  a Tablespoon of almond milk and M’lis Sweet or Stevia to taste. You can add a dash of vanilla for a richer flavor.

To serve, top each custard with a dollop of whipped yogurt and a sprinkling of toasted nuts.

*Freeze any remaining pumpkin in an ice cube tray in Tablespoon proportions. When frozen, pop the pumpkin cubes out of the tray and store in a freezer safe container for later use.

Makes 6 servings

  • http://www.facebook.com/cpbutterfield Cameron Butterfield

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