Maple-Pumpkin Custards with Crystallized Ginger
Photographer: Burris, Ken
Publish Date: 2008-10-01
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.
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 Tips & Notes:
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
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.