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    Maple Topped Pumpkin Custards


    Source of Recipe


    Gale Gand of TRU in Chicago


    Recipe Introduction


    Great Fall Dessert


    List of Ingredients


    • 1 Cup Chilled Whipping Cream
    • 10 Tbsp pure maple syrup
    • 1 15oz can pure pumpkin
    • 6 large eggs
    • 1 cup sugar
    • 1/2 tsp vanilla
    • 2 tsp pumpkin pie spice
    • 2 cups whole milk


    Instructions


    1. Use an electric mixer and beat cream and 2 tbsp maple syrup in a medium bowl until it peaks.
    2. Cover and Refrigerate - Can be made up to 1 day ahead
    3. Preheat the oven to 325
    4. Place 8 1 1/4 cup custard cups into a roasting pan.
    5. Whisk pure pumpkin, egss, sugar, vanilla and spice mix in a large bowl to blend.
    6. Whisk in the milk.
    7. Divide custard among prepared cups.
    8. Fill pan with just enough water to come halfway up sides of custard cups.
    9. Bake until custards are softly set in the center - about 50 minutes.
    10. Chill uncovered until cold - at least 3 hours and up to 1 day.
    11. Drizzle each custard cup with 1 tbsp of remaining maple syrup.
    12. Top each cup with a dollop of the maple whipped cream and serve.


    Final Comments


    Gale Gand is a reknowed pastry chef in Chicago.
 

 

 

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