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 servingsPREP
10 minCOOK
50 minREADY
3 1/6 hrsIngredients
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.
Comments
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...