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The Cussing Custard

November 12, 2010

I have very, VERY fond memories from childhood of my Mom attempting to make her first custard. I had to have been 8 or 9 years old when she tried it. And all I heard were four letter words coming out of her mouth when she realized that it hadn’t turned out. Again, and again. Which meant a lot of swearing to my young ears. (It’s a surprise I don’t swear as often as I do with my sailor swearin’ grandparents and parents. 🙂

But she got the hang of it, and I grew to love the rich flavor of a good custard.

Nowadays though? It seems the very essence of the custard has been taken away. It’s hard to find anyone posting a custard recipe. And when you sit down for an after dinner dessert, custard is never on a top 10 list of things that will appear on your dessert plate.

Custard takes a moderate amount of patience and close attention to details. It also takes a fair amount of time dedication–three hours to be exact. Of course, it’s not three hours of complete dedication. A lot of it is the cooling or baking process. But in our fast paced world, three hours can be a lot.

However, I promise that it will be worth it. This maple pumpkin custard is absolutely divine. Made with satisfyingly sweet maple syrup and the all important fall flavor of pumpkin, you can be sure that this is one dessert that will satisfy your cravings.

P.S. No 4 letter words were used during the making of this custard. I also found it surprisingly easy to make. 🙂

MAPLE PUMPKIN CUSTARD

Adapted from EatingWell

1 1/2 cups 1% milk

4 large eggs

3/4 cup maple syrup (Grade A strongly recommended, but Grade B is most preferred).

3/4 cup pumpkin puree

1 tsp ground cinnamon

1/2 tsp ground nutmeg or 1/2 tsp pumpkin pie spice

1/4 tsp salt

3 tbsp whipped cream

1/4 cup chopped crystallized ginger (optional)

Preheat oven to 325 degrees. Put a kettle of water on to hear for the water bath. Line a roasting pan with a folded kitchen towel.

Heat milk over low heat in a small saucepan until barely steaming but not boiling.

Whisk eggs and syrjp in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don’t cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.

Divide the mixture among 6 (3/4 cup) custard cups. Skim the foam from the surface. Place the custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come up halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when lightly shaken, approximately 45-50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.

To serve, top each custard with a dollop of whipped cream, and a sprinkling of crystallized ginger if desired. Can be stored in the refrigerator up to two days, making it perfect for making ahead of time for an event.

212 calories per serving, 5 g fat (2gm saturated, 2gm mono), 37 carbs, 7gprotein, 1gm fiber, 135mg sodium.

RELATED LINKS:

Pumpkin Custard Crumble by Sprucehill for Tasty Kitchen

Pumpkin Custard Pie by Mom’s Best

Ginger Pumpkin Meringue Pie by My Daily Pumpkin

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4 Comments leave one →
  1. November 12, 2010 12:40 pm

    This sounds exquisite! I love anything maple, but combined with pumpkin, it’s a little bit of Autumnal Heaven on Earth!

  2. Joni permalink
    November 15, 2010 6:20 am

    My mother used to make custard, just plain, all the time, but she didn’t spice it up with cuss words :). This looks simply devine! Do you think that I could make it just with fake-o pancake syrup or would that wreck it. It sounds so yummy and comforting on a winter night. Cute and yummy post. Joni

    • healthydealsnsteals permalink
      November 15, 2010 2:21 pm

      Not sure. You can definetely give it a try! I’ve had a few people mention that they are going to try low calorie or no sugar maple syrup. Let me know how it turns out. Thanks for stopping by!

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