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.

This post is featured on Monday Mania, Fat Tuesday, Fight Back Friday