Pumpkin Maple Custard with Maple Whipped Cream and Crystallized Ginger
Eating Well has a great recipe here, but we like a bit more ginger! Our version is below with Eating Well’s linked here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.coombsfamilyfarms.com.
Cooking tools:
- Ramekin
- Roasting pan
- Cooling rack
- Hand mixer
- Oven
- Stove
- Saucepan
- Kettle
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
Ingredients
- 1 1/2 cups 2% or whole milk
- 4 large eggs
- 3/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
- 3/4 cup canned pumpkin (not pie pumpkin)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons whipped cream
- 1 tablespoon maple sugar or maple syrup (or to taste)
- 1/4 cup chopped crystallized ginger
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