Maple Topped Pumpkin Custards Recipes

SWEET PUMPKIN MAPLE CUSTARD

Steps:

• Preheat oven to 325 degrees. Oil a 9-by-13-inch metal baking pan; set aside. Place a steamer basket in a medium saucepan filled with several inches of water; cover, and bring water to a boil. Add pumpkins; steam until just tender, 10 to 20 minutes. Remove from steamer; set aside to cool.
• Cut off the tops of the pumpkins, and remove the seeds and stringy pulp. Transfer to baking pan, and set aside.
• Place puree, 1/2 cup maple syrup, sugar, eggs, 1 cup cream, salt, and spices in a medium bowl; whisk until well combined. Pour custard into prepared pumpkins, pouring in only enough to reach lower edge of opening. Bake until custard puffs and sets and a knife inserted into pumpkin comes out clean, 40 to 90 minutes, depending on shape and thickness of pumpkin. Alternatively, pour 3/4 cup mixture into six 6-ounce ovenproof ramekins or custard cups. Set ramekins in a water bath; bake until edges are firm and center is still slightly wobbly, 25 to 30 minutes.
• Remove from oven, and transfer to a wire rack to cool completely. Whip remaining cup cream. Cut pumpkin into wedges, and serve wedges or ramekins with whipped cream and maple syrup.

PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL

Steps:

• For maple caramel:
• Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
• For pumpkin custard:
• Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
• Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For profiteroles:
• Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
• Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
• Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

PUMPKIN MAPLE CUSTARD

Steps:

• Preheat oven to 325 degrees.
• In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat.
• Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
• Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
• Divide mixture evenly among six 6-ounce ramekins or custard cups.
• Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
• Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
• Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
• Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
• Serve garnished with chopped crystallized ginger and sweetened whipped cream.

MAPLE PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.
• In a large bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon, salt, eggs, milk, and vanilla. Pour into prepared dish and bake for 40 minutes or until a knife inserted near center comes out clean. Serve warm, or cold with Maple Whipped Cream.
• MAPLE WHIPPED CREAM.
• 1 cup heavy whipping cream.
• 2 tablespoons Joseph's sugar free maple syrup.
• In a medium bowl whip the cream and maple syrup until soft peaks form.

MAPLE-TOPPED PUMPKIN CUSTARDS

Steps:

• Using electric mixer, beat cream and 2 tbsp maple syrup in medium bowl to peaks. (Maple whipped cream can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325°. Place eight 1¼ custard cups in roasting pan. Whisk pure pumpkin, eggs, sugar, vanilla and pumpkin pie spice in large bowl to blend. Whisk in milk. Divide custard among prepared cups. Fill pan with enough water to come halfway up sides of custard cups. Bake until custards are softly set in center, about 50 minutes. Chill, uncovered, until cold, at least 3 hours and up to 1 day. Drizzle each custard with 1 tbsp remaining maple syrup. Top each with dollop of maple whipped cream and serve.

PUMPKIN MAPLE CUSTARD PIE

Steps:

• Pre-heat oven to 350 F.
• Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm.
• Separate the egg yolks from the whites in two separate bowls.
• Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate.
• In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy.
• Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done.
• Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.