Puddings & Soufflés

Spiced Pumpkin Custard


1 1/3 cups 2% milk
4 eggs
2/3 cup (150 mL) maple syrup
¾ cup (175 mL) canned pure pumpkin puree (not pie filling)
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) ground nutmeg
Pinch ground cloves
¼ tsp (1 mL) ginger
¼ tsp (1 mL) salt
Boiling water
Candied ginger (optional)


Preheat oven to 325°F (160°C). Line a roasting pan with a folded kitchen towel. Heat milk over low heat in a small saucepan until barely steaming but not boiling. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don’t cook). Add pumpkin puree, cinnamon, nutmeg, cloves, ginger and salt; whisk until blended. Skim foam from the surface. Divide the mixture among eight ½ cup ramekin cups. Place custard cups in prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still jiggle in the center when shaken, 45-50 minutes. Transfer custards to a wire track and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled. Makes 8 servings.

Tip: If desired, garnish with a dollop of whipped cream on each custard cup and a sprinkling of crystallized ginger.

Nutrients per serving:

Calories: 133.6
Fat: 3.6 g
Sodium: 115.5 mg
Carbohydrate: 20.8 g
Fibre: 0.8 g
Protein: 4.7 g