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Pumpkin Custard with Maple Syrup




Source of Recipe


Amberlyn

1 ¾ cups milk
½ cup cooked and reduced pumpkin or squash (canned pumpkin consistency)
1/3 cup packed brown sugar or Rapadura
2 tablespoons maple syrup
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
4 eggs
½ cup water
2 tablespoons maple syrup

Heat oven to 350 degrees. Heat milk in heavy
1-quart saucepan until hot but not boiling. Mix
pumpkin, brown sugar, 2 tablespoons syrup, the
cinnamon, ginger, and eggs in large bowl until smooth. Beat in hot milk.

Divide evenly among 6 ungreased 10-ounce custard
cups. Place cups in rectangular pan, 13 X 9 X 2
inches, on oven rack. Pour very hot water into
pan to within 1 inch of tops of cups. Bake 30 to
35 minutes or until knife inserted halfway
between center and edge comes out clean;
cool. Cook remaining ingredients over medium
heat until warm. Serve over custard. 6 servings