A seasonal treat that perfectly complements the fantastic autumn weather we’re having. This recipe comes courtesy of our friends at Ontario Farm Fresh.
Visit Ontario Farm Fresh by clicking HERE
1 cup whipping cream 250 mL
1/2 cup whole milk 125 mL
1/2 tsp nutmeg 2.5 mL
1/4 cup sugar 60 mL
8 farm fresh eggs yolks 8
2/3 cup Ontario pie pumpkin, cooked and mashed 160 mL
1/3 cup Ontario maple syrup 80 mL
1/2 cup sugar 125 mL
Preheat oven to 300°F (150°C). Combine cream, milk and nutmeg in a saucepan over medium low heat. Meanwhile, whisk sugar and yolks together until pale yellow and creamy. Add pumpkin and maple syrup; whisk to blend. When bubbles appear around the rim of the saucepan, gradually add hot cream mixture into yolk and pumpkin mixture, whisking constantly until the hot milk is fully incorporated. Divide custard among six ramekins. Set ramekins into a deep baking pan. Transfer pan to oven. Carefully pour enough hot water into pan to come halfway up sides of cups.
Bake custards in centre of oven until almost set, about 1 hour. Remove from oven and let custards cool slightly in the pan at room temperature for 15 minutes. Remove custards from pan and chill uncovered until cold, about 5 hours. (Custards can be prepared 1 day ahead. Cover and keep refrigerated.) Sprinkle sugar evenly over the top of each. Arrange custard cups on baking sheet. Place under a hot broiler until sugar melts and browns evenly, or burn sugar with a culinary torch.
Title Photography by: art and chel