Pumpkin Custard
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Item No.
161003
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Ingredients
- 2 cups whole milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 1/2 cup Maple Pumpkin Butter
Directions
- Preheat oven to 350° F.
- Heat milk, cinnamon and ginger in a small saucepan over medium-low heat stirring frequently with a wooden spoon. When the mixture begins to steam and almost comes to a boil, remove from heat.
- Whisk together the vanilla, eggs, egg yolks, sugar, salt and Maple Pumpkin Butter until uniformly mixed (preferably in a bowl with a spout).
- Slowly add the milk mixture to the egg mixture, whisk continuously. If added too fast lumps will form. If this happens strain the mixture through a sieve.
- Pour custard into six 4-ounce ramekins. Make a hot water bath by placing the ramekins in a 9 X 13-inch baking dish. Add enough boiling water to come halfway up the outside of the ramekins (make sure water does not get into the custard). Bake for 45-60 minutes until the center of the custard is set.
- Cool and serve garnished with caramelized almonds. Can be refrigerated up to one day.
