Velvety Maple Pumpkin Custards
Indulge in the rich and creamy delight of Velvety Maple Pumpkin Custards, a perfect dessert for autumn gatherings or cozy nights in. Inspired by a delightful episode from Sara's Secrets, these individual pots de crème pack the warm flavors of maple syrup and pumpkin with a hint of warm spices, effortlessly charming everyone at your table. Each custard is meticulously crafted for a luscious, silky texture, making them an impressive yet easy-to-make treat. Serve them in beautiful ramekins for an elegant presentation that will leave your guests craving more.
10
Servings
280
Calories
8
Ingredients
Ingredients
heavy cream
1 cup (none)
whole milk
3/4 cup (none)
grade B maple syrup
3/4 cup (none)
canned solid-pack pumpkin
1/2 cup (none)
large egg yolks
7 (separate the yolks from the whites)
ground cinnamon
1/2 teaspoon (none)
freshly grated nutmeg
1/8 teaspoon (none)
salt
1/8 teaspoon (none)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a heavy saucepan, combine the heavy cream, whole milk, maple syrup, and canned pumpkin. Bring the mixture to a gentle simmer over moderate heat, stirring occasionally to prevent scorching.
3
While the pumpkin mixture heats, whisk together the egg yolks, ground cinnamon, freshly grated nutmeg, and salt in a separate bowl until well combined.
4
Once the pumpkin mixture is simmering, carefully pour it into the bowl with the egg yolks in a slow, steady stream. Whisk continuously to temper the yolks and avoid scrambling them.
5
Strain the custard mixture through a fine-mesh sieve into a large measuring cup to ensure a silky texture. This step eliminates any lumps and makes for a smoother custard.
6
Pour the smooth custard evenly into individual ramekins or custard cups, filling them about three-quarters full. You may have some custard left over depending on the size of your cups.
7
To bake, place the filled ramekins in a deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the custard cups, creating a water bath to cook the custards evenly.
8
Cover the baking dish tightly with aluminum foil. Bake in the middle of the oven for 35 to 40 minutes, or until a knife inserted into the center of a custard comes out clean.
9
Once baked, transfer the custards to a cooling rack and allow them to cool completely at room temperature.
10
Cover the cooled custards with plastic wrap or foil and chill in the refrigerator for at least 2 hours before serving for optimal texture and flavor.
Nutrition Information
15.6g
Fat
22.6g
Carbs
6.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Velvety Maple Pumpkin Custards?
They are rich and creamy individual pots de creme infused with maple syrup, pumpkin, and warm spices.
What inspired this recipe?
This recipe was inspired by a delightful episode from the show Sara's Secrets.
How many servings does this recipe yield?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 280 calories.
What temperature should I preheat my oven to?
You should preheat your oven to 325°F (163°C).
What type of pumpkin should I use?
The recipe calls for 1/2 cup of canned solid-pack pumpkin.
What kind of maple syrup is recommended?
Grade B maple syrup is used for its deep and robust flavor.
How many egg yolks are required for the custard?
You will need 7 large egg yolks for this recipe.
Do I use the whole egg?
No, you must separate the yolks from the whites and only use the yolks.
What dairy products are needed?
The recipe requires 1 cup of heavy cream and 3/4 cup of whole milk.
What spices provide the warm flavor?
Ground cinnamon and freshly grated nutmeg are the primary spices used.
How do I prevent the cream mixture from scorching?
Stir the mixture occasionally while bringing it to a gentle simmer over moderate heat.
What does it mean to temper the egg yolks?
Tempering involves slowly whisking the hot pumpkin mixture into the egg yolks to raise their temperature without scrambling them.
How should the hot pumpkin mixture be added to the eggs?
It should be poured in a slow, steady stream while whisking continuously.
Why should I strain the custard mixture?
Straining through a fine-mesh sieve ensures a silky, smooth texture by removing any lumps.
How full should I fill the ramekins?
Fill the individual ramekins or custard cups about three-quarters full.
What is a water bath and why is it used?
A water bath (bain-marie) involves placing the ramekins in a dish of hot water to ensure the custards cook evenly.
How much water goes into the baking dish?
Fill the dish with hot water until it reaches halfway up the sides of the custard cups.
Do I need to cover the baking dish?
Yes, cover the baking dish tightly with aluminum foil before putting it in the oven.
How long do the custards take to bake?
They typically bake for 35 to 40 minutes.
How do I check if the custards are done?
Insert a knife into the center; if it comes out clean, the custards are ready.
How should the custards be cooled?
Transfer them to a cooling rack and let them reach room temperature completely.
How long should the custards chill before serving?
They should be chilled in the refrigerator for at least 2 hours.
What is the fat content per serving?
Each serving contains 15.6g of fat.
How many carbohydrates are in each serving?
There are 22.6g of carbohydrates per serving.
What is the protein content of the custard?
Each serving provides 6.8g of protein.
What is the best way to serve these?
Serve them in beautiful ramekins for an elegant presentation at autumn gatherings.
Are these custards suitable for Thanksgiving?
Yes, they are a perfect dessert for Thanksgiving and autumn-themed meals.
Can I make these in advance?
Yes, they require at least 2 hours of chilling, making them an excellent make-ahead dessert.
What is the overall texture of the dessert?
The finished custard has a luscious, silky, and velvety texture.