Pumpkin Custard Cups

Smooth pumpkin custard is sweetened with maple syrup and topped with vanilla whipped cream.

Pumpkin Custard Cups

Prep Time: 10 mins Cook Time: 35 mins Yield: 8 custard cups Serving Size: 1 custard cup

3 eggs, beaten Ingredients 1 Preheat the oven to 350°F (180°C). In a large bowl, combine eggs, 1 cup heavy cream, puréed 2 cups heavy cream pumpkin, cinnamon, nutmeg, cloves, sea salt, 2 tablespoons grade B maple syrup, and 1⁄2 teaspoon 1 (15-oz.; 420g) can cooked, vanilla extract. Beat with a stand or hand mixer until puréed pumpkin smooth. 1⁄2 tsp. ground cinnamon 1⁄2 tsp. freshly ground nutmeg 2 Pour batter evenly into 6 small 1-cup oven-proof baking cups or ceramic crocks. 1⁄4 1⁄8 tsp. ground cloves tsp. sea salt 3 Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove 3 TB. pure grade B maple from the oven and cool completely. syrup 1 tsp. pure vanilla extract 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.

5Serve cooled custard in the baking cups, topped with a dollop of whipped cream.

To adapt this recipe for 12 muffin cups, place 12 paper liners in the pan and reduce the time by 5 to 10 minutes.

Nutrition per Serving

Fat 81% Protein 6% Net Carb 13% Ratio 1.8:1 Calories 268

Fat 24g

Protein 4g

Total Carbohydrate 11g

Dietary Fiber 2g

Net Carbohydrate 9g