I finally found canned pumpkin in my store this week. I've been wanting to make my sausage and pumpkin pasta but was unable to find the pumpkin. Well, today I was in luck but now I had to come up with a way to use the leftover pumpkin. These custards taste like pumpkin pie without the crust.
Makes 6-8 custards(depending on the size of your custard cups)
Cook's Notes- You must add some of the hot mixture to the eggs before adding the rest in order to temper the eggs. If you skip this step and add the eggs directly to the hot mixture, you will scramble the eggs. Not a pretty sight!
1 cup lowfat milk
1/2 cup fat free half and half
1/2 cup heavy cream
1 cup maple syrup
1/4 cup packed brown sugar
3/4 cup pumpkin puree
9 egg yolks
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of salt
Heat oven to 325 degrees. Fill a tea kettle with water and bring to a boil. Place your custard cups in a 9x13 baking pan. In a medium saucepan bring the milk, half and half, heavy cream, pumpkin, maple syrup and brown sugar to a simmer over medium heat. Meanwhile in a large bowl, whisk the egg yolks, cinnamon, nutmeg and salt together. Whisking constantly, whisk in two ladelfulls of the hot pumpkin mixture into the egg mixture. Then add the rest of the hot mixture to the eggs and whisk again to combine. Divide the mixture evenly among the custard cups. Place the pan in the oven and slowly add the boiling water to the pan. You want to add enough water to come half way up the side of the custard cups. Cover the top of the pan, tightly, with foil. Place in the oven and bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Cool completely. Then cover the top of each custard with a paper towel followed by plastic wrap. Refrigerate for 2 hours before serving or overnight.
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