Thursday, October 29, 2009

sweet pumpkin maple custard...pumpkin week continues

This delicious pumpkin custard can be baked in sugar pumpkins or in individual small ramekins in a bain maire (water bath). The baking time in a pumpkin is slightly longer as the pumpkins insulate the custard as it bakes. I like to bake my custard in pumpkins this time of year as it looks wonderfully unusual when served.


2 small sugar pumpkins

4 eggs

2 cups heavy whipping cream

1 cup of pumpkin purée

1/2 cup maple syrup

a pinch of salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1 tsp oil for baking dish


Preheat the oven to 350 degrees F (175 degrees C).

Cut the lid off the pumpkin and remove the seeds.

Place a steamer basket in a medium saucepan with several inches of water.
Place pumpkins in the basket, cover and steam until just tender, about 15-20 minutes.
Let cool . (I popped mine in the refrigerator for 10 minutes.)

Combine the eggs, cream, maple syrup, pumpkin purée, nutmeg, cinnamon and ginger.

Pour mixture into the pumpkin shell. Place in the oiled baking pan and lightly cover pumpkin with foil.

Bake for 1 to 1-1/2 hours or until mixture has set like a custard.
Allow to cool and cut pumpkin into wedges and serve with whipped cream and a drizzle of maple syrup.

Happy Pumpkin eating...! ! !


sue said...

Well, you are just chock-full-of good ideas, young lady! Happy Halloween!!

Culinary Cory said...

What a cute idea to use the pumpkin as a baking vessel. Such a wonderful touch.