Pumpkin Custard with Maple Whipped Cream
This is like eating a pumpkin pie without the crust! You can bake it in little ramekins or use small mason jars.
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1 1/2 cups evaporated skim milk (one 12-ounce can)
- 3/4 teaspoon pure vanilla extract
- 1/2 cup (packed) light brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Preheat the oven to 350 degrees.
In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.
For the Whipped Cream
Chill bowl and beaters for about 5 min before you begin.
Pour about half a pint of whipping cream into the chilled bowl. Beat on low for about 1 min and then beat on high until soft peaks form. Pour in about 2-3 tbsp of maple syrup (or more if you like) and beat in until thoroughly mixed. If you like a slightly stiffer whipped cream continue to beat another minute or so.