Pumpkin Spice Custard

This is my take on a recipe from Mark’s Daily Apple, which apparently is their take on a recipe from Bon Appetit.  If anyone’s else’s New Years resolutions include eating fewer carbohydrates and cutting out refined sugar, this is a great, slightly sweet dessert.  Jason likes to put whipped cream on his to give it some more sweetness.

Pumpkin Spice Custard

4 eggs
2 teaspoons vanilla extract
1/2 cup canned pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
2 cups unsweetened almond milk (last night I used 1 cup almond milk and 1 cup regular milk to make it a little creamier)
1/4 cup maple syrup (or honey)

Preheat oven to 325 degrees Fahrenheit.

In a saucepan, combine the milk and maple syrup and bring to a simmer.  Remove from heat and set aside

In a medium bowl, whisk together the eggs and vanilla until yolks are very smooth, about 3 minutes.  Add pumpkin and spices and whisk together.  Add the warm milk and syrup to the eggs, whisk together until well combined.

Using a sieve, pour egg mixture so it evenly settles in 4-6 ramekins.  Place ramekins in a baking dish big enough so the ramekins don’t touch one another.  Create a warm water bath by pouring hot water into the baking dish so that it comes up to the level of the custard on the outside of each individual ramekin. This water is to prevent the custard from burning.

Slide the pan into the oven and bake until custards are set around the edges, about 40 minutes. Allow custards to further set by refrigerating for at least 2 hours. Or serve them right away, warm.


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