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Pumpkin Maple Custard Recipe

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This recipe for Pumpkin Maple Custard, by , is from Food from Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Richardson
Added: Friday, July 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. heavy cream
1.5 c. milk
1.5 c. maple syrup
1.5 c. canned solid-pack pumpkin
14 large egg yolks
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt

Directions:
Directions:
1. Preheat oven to 325
2. In a large 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.
3. Whisking constantly, gradually add hot cream mixture to yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
4. Pour mixture into a 9 x 13" baking pan and cover tightly with foil.
5. Place in oven. Bake until custard is set and a knife inserted in the center comes out clean (40-45 minutes, but could be less--keep an eye on it and test at 30 min).
6. Let cool completely, then refrigerate, covered with first paper towel and then plastic wrap on top. Keep in fridge for at least 2 hours and then serve.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Prep: 15 Cook: 45

 

 

 

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