Maple Pumpkin Custard Cups Food

MAPLE PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.
• In a large bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon, salt, eggs, milk, and vanilla. Pour into prepared dish and bake for 40 minutes or until a knife inserted near center comes out clean. Serve warm, or cold with Maple Whipped Cream.
• MAPLE WHIPPED CREAM.
• 1 cup heavy whipping cream.
• 2 tablespoons Joseph's sugar free maple syrup.
• In a medium bowl whip the cream and maple syrup until soft peaks form.

PUMPKIN MAPLE CUSTARD

Steps:

• Preheat oven to 325 degrees.
• In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat.
• Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
• Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
• Divide mixture evenly among six 6-ounce ramekins or custard cups.
• Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
• Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
• Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
• Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
• Serve garnished with chopped crystallized ginger and sweetened whipped cream.

SWEET PUMPKIN MAPLE CUSTARD

Steps:

• Preheat oven to 325 degrees. Oil a 9-by-13-inch metal baking pan; set aside. Place a steamer basket in a medium saucepan filled with several inches of water; cover, and bring water to a boil. Add pumpkins; steam until just tender, 10 to 20 minutes. Remove from steamer; set aside to cool.
• Cut off the tops of the pumpkins, and remove the seeds and stringy pulp. Transfer to baking pan, and set aside.
• Place puree, 1/2 cup maple syrup, sugar, eggs, 1 cup cream, salt, and spices in a medium bowl; whisk until well combined. Pour custard into prepared pumpkins, pouring in only enough to reach lower edge of opening. Bake until custard puffs and sets and a knife inserted into pumpkin comes out clean, 40 to 90 minutes, depending on shape and thickness of pumpkin. Alternatively, pour 3/4 cup mixture into six 6-ounce ovenproof ramekins or custard cups. Set ramekins in a water bath; bake until edges are firm and center is still slightly wobbly, 25 to 30 minutes.
• Remove from oven, and transfer to a wire rack to cool completely. Whip remaining cup cream. Cut pumpkin into wedges, and serve wedges or ramekins with whipped cream and maple syrup.

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

PUMPKIN MAPLE CUSTARDS

Steps:

• Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
• Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
• Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
• Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.