Maple Pumpkin

Author: Canadian Living

Rich and small, this is all the dessert you need before heading out to walk off a perfectly splendid Thanksgiving dinner.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 8 egg yolks
  • 2 cups whipping cream
  • 1 cup pumpkin purée
  • 1/2 cup maple syrup
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
Topping:
  • 1/2 cup granulated sugar

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 32 mg
  • Protein 5 g
  • Calories 392.0
  • Total fat 26 g
  • Cholesterol 280 mg
  • Saturated fat 15 g
  • Total carbohydrate 37 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 89.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Maple Pumpkin

Login