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Pumpkin Maple Custards with Honey Glazed Walnuts

 
Pumpkin Maple Custards with Honey Glazed Walnuts
217

Absolutely delicious! I love pumpkin but hate making pie crust, so this is a great alternative. Very easy, too. The maple syrup is a nice subtle flavor. The honey glazed walnuts are really a nice touch. Going to be using them in other things, too. I presented this two ways, one still in the ramekin, and one unmolded. Thanks for a great new addition to the fall dessert line-up.

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

3 1/6

hrs

Trans-fat Free
 

Ingredients

1 ½ cups milk, 1%
*
4 large eggs
¾ cup maple syrup
¾ cup canne pumpkin purée
puree, plain
1 teaspoon cinnamon
ground
½ teaspoon nutmeg
ground
¼ teaspoon salt
3 tablespoons whipped cream
¼ cup walnuts
chopped, tossed with 2 teaspoons of honey, toasted in the oven under 350 F for about 20 minutes

Directions

Preheat oven to 325°F.

Put a kettle of water on to heat for the water bath.

Line a roasting pan with a folded kitchen towel.

Heat milk over low heat in a small saucepan until barely steaming but not boiling.

Whisk eggs and syrup in a large bowl until smooth.

Gently whisk in the warm milk (a little bit at a time so the eggs don't cook).

Whisk in pumpkin purée, cinnamon, nutmeg and salt until blended.

Divide the mixture among six 6-ounce (¾ cup) custard cups. Skim foam from the surface.

Arrange custard cups in the prepared roasting pan.

Pour enough boiling water into the pan to come halfway up the sides of the custard cups.

Put the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes.

Transfer custards to a wire rack and let cool for 45 minutes.

Cover and refrigerate for at least 1 hour, or until chilled.

For serving, top each custard with a dollop of whipped cream and a sprinkling of toasted honey glazed walnuts.

 

* not incl. in nutrient facts

Reviews

+1

almost 4 years

Best pumpkin custard (or pie filling) I've ever had! Maybe it was the addition of maple syrup. Also, I used almond milk, since I don't drink cow's milk. Didn't have custard cups, so used a 1-1/2 qt. baking dish, & baked for 60 min. Used chopped almonds instead of walnuts.

+2

about 7 years

Absolutely delicious! I love pumpkin but hate making pie crust, so this is a great alternative. Very easy, too. The maple syrup is a nice subtle flavor. The honey glazed walnuts are really a nice touch. Going to be using them in other things, too. I presented this two ways, one still in the ramekin, and one unmolded. Thanks for a great new addition to the fall dessert line-up.

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Comments

facebook_537432346
San Leandro, United States
 almost 7 years ago

This is a GREAT Gluten-Free option to Pumpkin Pie! I hate having to hand-make my pie-crust now that I'm G-F! :P I will have to see if I can make it Vegan tho!!! We will see...

Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 20031% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 152mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 99% Vitamin C 2%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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