Pumpkin Custard
Made With Our
Directions
Item No.
161003
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Ingredients
- 2 cups whole milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 large egg yolks
- ¼ cup sugar
- Pinch of salt
- ½ cup Maple Pumpkin Butter
Directions
- Preheat oven to 350°F.
- Heat milk, cinnamon, and ginger in a small saucepan over medium-low heat, stirring frequently with a wooden spoon. When the mixture begins to steam and almost comes to a boil, remove from heat.
- Whisk together the vanilla, eggs, egg yolks, sugar, salt, and Maple Pumpkin Butter until uniformly mixed (preferably in a bowl with a spout).
- Slowly add the milk mixture to the egg mixture and whisk continuously. If added too fast, lumps will form. If this happens, strain the mixture through a sieve.
- Pour custard into six 4-ounce ramekins. Make a hot water bath by placing the ramekins in a 9 x 13-inch baking dish. Add enough boiling water to come halfway up the outside of the ramekins (make sure water does not get into the custard). Bake for 45-60 minutes until the center of the custard is set.
- Cool and serve garnished with caramelized almonds. Can be refrigerated up to one day.
