216 Desserts
Smooth pumpkin custard is sweetened with maple syrup and topped with vanilla whipped cream.
Pumpkin Custard Cups Prep Time: 10 mins
Ingredients
Cook Time: 35 mins
Yield: 8 custard cups
1
3 eggs, beaten 2 cups heavy cream 1 (15-oz.; 420g) can cooked, puréed pumpkin ⁄2 tsp. ground cinnamon
1
⁄2 tsp. freshly ground nutmeg
1
⁄4 tsp. ground cloves
1
⁄8 tsp. sea salt
1
3 TB. pure grade B maple syrup 1 tsp. pure vanilla extract
Preheat the oven to 350°F (180°C). In a large bowl, combine eggs, 1 cup heavy cream, puréed pumpkin, cinnamon, nutmeg, cloves, sea salt, 2 tablespoons grade B maple syrup, and 1⁄2 teaspoon vanilla extract. Beat with a stand or hand mixer until smooth.
2 3
Pour batter evenly into 6 small 1-cup oven-proof baking cups or ceramic crocks.
Serving Size: 1 custard cup
To adapt this recipe for 12 muffin cups, place 12 paper liners in the pan and reduce the time by 5 to 10 minutes.
Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely.
4
Shortly before serving, in a medium bowl, whip remaining 1 cup heavy cream, remaining 1⁄2 teaspoon vanilla extract, and remaining 1 tablespoon maple syrup until fluffy.
5
Serve cooled custard in the baking cups, topped with a dollop of whipped cream.
Nutrition per Serving 81% Protein 6% Fat
13% 1.8:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
268
24g
4g
11g
2g
9g
