SRC – Pumpkin Maple Custards from Things I Make (For Dinner)

It’s time for a seasonal post from the Secret Recipe Club!  Our theme was Fall Dishes and I was assigned Things I Make (For Dinner).  This blog is written by Sarah who, in addition to my name, shares my love of cooking, travel, and sleeping.

Fall means pumpkin for a lot of people, myself included, and I found a Pumpkin Spice Cake with Cream Cheese Frosting that looked yummy.  For me, it also means apple; like this Apple Crisp or Apple Fritter Cake.  But what about something a little different, like Nutella Ice Cream? Or something savory like Tex-Mex Stuffed Butternut Squash?

In the end, there was one dish that caught my eye the most: Pumpkin Maple Custards.

These custards are made with pumpkin, cream, milk, maple syrup, egg yolks, and spices.  Simple and delicious.  After the base is made, it is poured into ramekins and baked in a water bath, much like creme brulee.

Because of that, I actually decided to brulee them!  After they had baked, cooled, and chilled; I sprinkled them with sugar and took a blow torch to them (insert evil laugh here).

These custards are luscious, decadent, and creamy with a lot of pumpkin flavor.  They are absolutely delicious, whether you decide to brulee them or not.  Enjoy!

Pumpkin Maple Custards
adapted from Things I Make (For Dinner)
makes 4 (I halved the recipe and made 2)

1 cup heavy cream
3/4 cup milk
3/4 cup pure maple syrup
3/4 cup pure solid-pack pumpkin puree
7 egg yolks
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
sugar, optional

Preheat oven to 325 deg F.  Fold a tea towel and line a 9×13″ pan.  Arrange 4 (7 oz) ramekins in the pan.

In a large glass measuring cup, whisk yolks and spices until light.  In a medium saucepan, combine cream, milk, syrup and pumpkin.  Bring to a simmer over medium heat, stirring constantly.

Whisking constantly, pour cream mixture slowly into the yolk mixture so that the yolks do not cook in the hot cream.  Once combined, divide the mixture evenly between the ramekins in the prepared pan.

Carefully move the pan to the oven rack. Pour boiling water into the 9×13″ pan, until it is about halfway up the sides of the ramekins. Be careful not to splash any water into the custard.

Bake custards for 40-45 minutes, until the custards are set, and a tester inserted in the center comes out clean.  Cool completely before refrigerating, covered.

If you want, sprinkle the top with sugar in an even layer and use a blow torch or broiler to caramelize the sugar.

One Year Ago – Halloween Candy Bark
Two Years Ago – Pasta with Sausage and Peppers
Three Years Ago – Butternut Squash and Kale Mac and Cheese
Four Years Ago – Halibut en Papillote 2 Ways
Five Years Ago – Homemade Ricotta