Maple Pumpkin Custard

  

 

    I love the turning of the seasons, and there's none I enjoy so well as Autumn. Here in the Pacific Northwest, we're blessed with a long fall. The decidous trees slowly reveal their fiery golds and reds against the backdrop of abundant evergreens. The air is decidedly cooler, and misty mornings are common, but we're still having lots of brilliant sunshine and temperatures warm enough that the kids are running around in shorts and t-shirts. Indoors, we've been lighting candles, baking, and enjoying a fire in the evening.

    As the days grow shorter, my thoughts inevitably turn toward creating things. Whether it's coming up with some new dish in the kitchen- pumpkin custard or roasted chicken and vegetable soup- or learning a new craft, I feel compelled to create. On Monday I made play dough with the kids; now that I know just how simple it is I feel silly I've never done it before. Two things I plan to do this fall are learn to knit and to make sourdough bread. I just cast on my first row of stitches, and am quite excited about trying my hand at a new art. Next week I will begin my first sourdough starter.

    I had a little puree left from a pumpkin I roasted several days ago, and rather than freezing it, Poppy and I created this simple custard that is a perfect treat for a fall day. As it bakes the pumpkin rises to the top, leaving you with a pie-like layer on top of silky maple flavored custard to make a nourishing treat. Enjoy!

Maple Pumpkin Custard
Makes 8 - 3/4 C. Servings

4 Eggs

2 Egg Yolks

1/4-1/3 C Pure Maple Syrup (depending on how sweet you like it)

2 C Milk

1/3 C Sour Cream or Whipping Cream

1/2 C Pumpkin Puree

1 t Cinnamon, plus 1/4 t each Cloves, Nutmeg, and Ginger

-or-

1 1/2 t Pumpkin Pie Spice

1 t Vanilla

1/4 t Sea Salt

Preheat oven to 375 F. Put all ingredients in a blender and puree until well combined. Place ramekins or small glass dishes into a roasting pan and then fill them with the mixture. (Alternately you could bake it in a small casserole dish.) Pour boiling water into the roasting pan until it's about an inch deep. Bake for 35-45 minutes, until a knife inserted in the center comes out clean. When cool enough to handle, remove ramekins from the water. Enjoy warm or refrigerate and eat cold. 

    I hope you are enjoying a lovely fall as well! To what does this season inspire you?

This post is part of Real Food Forager's Fat Tuesday, Food Renegade's Fight Back Friday, and The Nourishing Gourmet's Pennywise Platter.