Maple-Pumpkin Custards with Crystallized Ginger

Ingredients

• 1½ cups organic 1% milk 

• 4 large free-range eggs
• ¾ cup pure maple syrup (see INGREDIENT NOTE)
• ¾ cup canned all natural unseasoned pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 3 Tbsps naturally prepared whipped cream
• ¼ cup chopped naturally sweetened crystallized ginger

Directions

1. Preheat oven to 325°F. Put a kettle of water on heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk on low in a small saucepan until barely steaming, but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in warm milk (a little bit at a time so eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from surface. Place custard cups in prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of custard cups. Place pan in 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.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.



INGREDIENT NOTE: If you can find it, use Grade B dark amber syrup to get the best maple flavor.

MAKE AHEAD TIP: Prepare through Step 4. Cover and refrigerate for up to 2 days.

Nutrition Facts

Per serving: 383 calories; 15 g total fat (2 g sat, 2 g mono); 5 mg cholesterol; 65 g carbohydrate; 4 g prot: Per serving: 212 calories; 5 g fat (2 g sat, 2 g mono); 145 mg cholesterol; 37 g carbohydrate; 7 g protein; 1 g fiber; 135 mg sodium. 2½ Carbohydrate Servings.

Nutrition Bonus: Vitamin A (100% daily value)

Exchanges: ½ low-fat milk, 2 other carbohydrate, ½ medium fat