Maple Pumpkin
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 392 |
| pro | 5 g |
| total fat | 26 g |
| sat. fat | 15 g |
| carb | 37 g |
| fibre | 1 g |
| chol | 280 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 9 |
| vit A | 89 |
| vit C | 2 |
| folate | 14 |
Rich and small, this is all the dessert you need before heading out to walk off a perfectly splendid Thanksgiving dinner.
Ingredients
- 8 egg yolks
- 2 cups whipping cream
- 1 cup pumpkin purée
- 1/2 cup maple syrup
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1/2 tsp grated nutmeg
- 1/4 tsp cinnamon
- Topping:
- 1/2 cup granulated sugar
Preparation
In large bowl, whisk together egg yolks, cream, pumpkin puree maple syrup, sugar, vanilla, nutmeg and cinnamon until smooth. Divide among eight 6-oz (175 mL) ramekins or custard cups.
Place in shallow metal pan; pour in boiling water to come halfway up side of ramekin. Bake in 350°F (180°C) oven until edges are set and centre still jiggles, about 35 minutes. Remove from water; refrigerate until cold, at least 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Topping: Sprinkle with sugar; broil 6 inches (15 cm) from heat or burn with pastry torch until melted and caramelized, about 2 minutes.
Source : Canadian Living Magazine: October 2006
- Keywords : Thanksgiving; Dessert; Pumpkin; Eggs; Bake; Make-Ahead;
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