Ingredients:
1/3 cup sugar
6 egg yolks
1 t Watkins Vanilla
1/4 t Watkins Cinnamon
1/8 t Watkins Nutmeg
Pinch of ground cloves
1/8 t salt
1 cup light cream
1 cup heavy cream
1/3 cup solidly packed pumpkin mash or canned pumpkin
1/2 cup pure maple syrup
Directions:
Heat the oven to 300 degrees. In a large mixing bowl, whisk together the sugar, yolks, vanilla, spices and salt. Set the mixture aside.
In a medium-size saucepan, whisk together the light and heavy creams, pumpkin and maple syrup, then bring the mixture to a simmer over medium-low heat, stirring occasionally. Do not let the mixture boil. Remove the pan from the heat once the pumpkin mixture is hot, about 5 minutes. Add it by the ladelful to the yolk mixture, stirring continuously. Don’t pour it all in a t once or it will cook the yolks too quickly.
Once the mixtures are blended, divide the custard evenly around 6 standard custard cups. Pour 3/4 inch of hot water into a large, shallow casserole dish, then arrange the cups, evenly spaced, in the dish. Bake the custards, uncovered, on the center oven rack until their centers are jiggly but no longer soupy, about 45 to 50 minutes. Carefully transfer the cups to a wire rack to cool.
When the custards reach room temperature, cover the dishes individually with plastic wrap and refrigerate them for at least 6 hours.
Makes 6 servings.
Tip: The trick with custard is to cook it slowly. Never rush the process by turning up the heat or the mixture will curdle.
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