PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
PUMPKIN MAPLE CUSTARDS
This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps the custards free of droplets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 6
Number Of Ingredients 8
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.
PUMPKIN FLAN WITH MAPLE CARAMEL
Provided by Ina Garten
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
- Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.
- Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out!
- Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
MAPLE PUMPKIN POTS DE CRèME
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Categories Milk/Cream Dairy Egg Dessert Bake Thanksgiving Pumpkin Fall Maple Syrup Gourmet Anniversary
Yield Makes 10 individual custards
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
- Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
- Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
MAPLE CUSTARD
??Ring in the holidays with this rich, velvety custard. It has a light maple flavor that's a nice change from traditional chocolate and vanilla flavors. -Sharlene Heatwole, McDowell, VA
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine cornstarch, flour and salt. Gradually stir in milk and syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla., Transfer to a large bowl; cover and refrigerate until chilled. Just before serving, fold in whipped cream. If desired, serve in sugar-rimmed dishes and drizzle with additional syrup.
Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.
PUMPKIN MAPLE CUSTARD PIE
This airy festive Pumpkin pie, with a light and whipped texture, is so rich on its own, you won't need a topping.
Provided by Chef Pisces
Categories Dessert
Time 1h
Yield 1 1, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 F.
- Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm.
- Separate the egg yolks from the whites in two separate bowls.
- Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate.
- In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy.
- Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done.
- Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.
Nutrition Facts : Calories 1219.6, Fat 31.1, SaturatedFat 10.2, Cholesterol 325.5, Sodium 517.4, Carbohydrate 220.4, Fiber 3.5, Sugar 157.9, Protein 16.9
MAPLE PUMPKIN CUSTARD
I have not tried this recipe. I got this recipe from Bariatric Eating. You can top with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg.
Provided by internetnut
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 171.3, Fat 13, SaturatedFat 7.5, Cholesterol 121.3, Sodium 220.3, Carbohydrate 8.4, Fiber 0.4, Sugar 4.6, Protein 5.9
SWEET PUMPKIN MAPLE CUSTARD
This rich custard, like the filling for a traditional pumpkin pie, is baked in a hollowed-out 'SmallSugar Pie' pumpkin and topped with a drizzle of maple syrup and a large spoonful of whippedcream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
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 MAPLE CUSTARD
Make and share this Pumpkin Maple Custard recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 352.9, Fat 23.3, SaturatedFat 13.1, Cholesterol 281.4, Sodium 105.9, Carbohydrate 32, Fiber 0.2, Sugar 25, Protein 5.5
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