By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-10-01

Servings: 6

Yield: 6 servings

Total Time: 3 hours (including cooling and chilling)

Prep Time: 30 minutes

To Make Ahead: Prepare through Step 4. Cover and refrigerate for up to 2 days.

Recipe Description:

A Thanksgiving meal wouldn't be complete without pumpkin, and here in Vermont we wouldn't dream of excluding our beloved maple syrup. We've combined the two in these elegant custards, featuring the best part of a pumpkin pie and saving calories for a luscious finish of real whipped cream. If you can find it, use Grade B dark amber syrup to get the best maple flavor.

Recipe Ingredients:

1. 1 1/2 cups 1% milk
2. 4 large eggs
3. 3/4 cup maple syrup, (see Ingredient note)
4. 3/4 cup canned unseasoned pumpkin puree
5. 1 teaspoon ground cinnamon
6. 1/2 teaspoon ground nutmeg
7. 1/4 teaspoon salt
8. 3 tablespoons whipped cream
9. 1/4 cup chopped crystallized ginger

Recipe Steps:

1. 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.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. 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.
4. 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.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.

Recipe Tips & Notes:

1. Ingredient Note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.

Recipe Nutrition:

Per serving: 212 calories; 5 g fat (2 g saturated fat, 2g mono unsaturated fat); 145 mg cholesterol; 37 g carbohydrates; 7 g protein; 1 g fiber; 131 mg sodium; 286 mg potassium

Nutrtion Bonus: 100% dv Vitamin A.

Exchanges: 1/2 low-fat milk, 2 other carbohydrate, 1/2 medium fat

Carbohydrate Servings: 2 1/2

Recipe Categories:

Course(s)

Dessert

Cuisine(s)

American

Degree of Difficulty

Moderate

Special Health Consideration(s)

Low Calorie

Low Sat Fat

Low Sodium

Heart Healthy

Seasons & Occassions

Fall

Winter

Christmas

Halloween

New Year's

Thanksgiving

Valentine's Day

Birthday

Housewarming

Entertainment

Bridal Shower

Baby Shower

Main Ingredient(s)

Dairy & Soy

Other

Technique(s)

Bake

Chill

Dish Type(s)

Desserts

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.