All I can say about this recipe is YUM! This is truly amazing.
Ingredients
- 1 cup raw cream
- 3/4 cup raw whole milk
- 3/4 cup maple syrup (organic and Grade B)
- 1/2 cup pumpkin puree
- 7 large egg yolks
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg, grated
- 1/8 tsp salt
Directions
Preheat oven to 325 degrees F. Whisk together cream, milk, maple syrup and pumpkin in a saucepan and bring to a bare simmer over moderate heat.
Whisk together yolks, cinnamon, nutmeg and salt in a bowl. Add a tablespoon of the warm milk mixture to the egg yolks to temper them. Keep adding hot milk to the egg yolks one spoonful at a time until you have added about half a cup. Then add the egg yolks to the warm milk in the pan in a steady stream, whisking constantly so the eggs do not scramble. Pour custard through a fine-mesh sieve into a large measuring cup and divide amongst 10 2-3oz custard cups or one larger baking dish (I tried both and either worked just fine).
Place the custard cups on a baking dish and fill it half way up the sides of the custard dishes with water. Bake until a knife inserted in the middle comes out clean – about 30-40 minutes. Transfer to a rack and cool. Chill the custard until cold at least 2 hours and maximum 2 days ahead of serving.
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Cooking raw milk and cream just destroys the beneficial enzymes. You might as well just use the cheaper pasteurized (still organic and hopefully unhomogenized) kind
I was thinking the same thing. Use a high quality full fat organic. Although I do recommend pastured eggs…to me they just have a better taste (especially the yolks!). Make sure you have another recipe lined up for all those egg whites….don’t want to waste them!