Trust me when I say this, you will melt into this creamy pillow of Fall flavors and you will not believe that this Pumpkin Maple Custard recipe is Gluten-Free, Dairy-Free. The fun secret is that only you and I will know it took all of 5-10 minutes of real measuring, whisking and pouring effort in the kitchen. You will look like a “Kitchen-Rock-Star” when your guests take their first bite.
I decided to make this because I wanted something a little different to offer my guests that was flavorful, decadent and super easy this holiday season. I also wanted a dessert that I could easily make ahead and store it in the refrigerator. This is great because I prefer my custard chilled to help meld and set it. I like to take it out 10 minutes prior to serving to let the custard warm up to room temperature. It is up to you and your guest as to the desired preference chilled or not. I just love the creaminess of my custard and your home will be filled with the aroma of Fall while it bakes!
Pumpkin Maple Custard
makes 6 small or 4 large ramekins
3/4 Organic canned pumpkin
3 large eggs
2 Tablespoon Real Maple Syrup
1 Tablespoon Neilsen-Massey Pure Vanilla Extract – Certified Gluten-Free
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon dried ginger
1/4 teaspoon sea salt
2 teaspoons *corn starch or potato starch
Pre-heat the oven to 350 degrees.
In a large bowl with a pouring spout, mix all of the ingredients using a whisk.
Pour the mixture evenly into the ramekins.
Heat approximately 3 cups of water in a tea kettle.
Place the ramekins in a 13×9 cake or roasting pan with handles.
Place the ramekins into the pan. Carefully pour the water in the pan, approximately half way up the sides of the ramekins.
Using padded-oven gloves, carefully, place the pan into the oven. Please note that the pan will be HOT as soon as you pour the HOT water into it. This process is called Bain Marie – or a water bath.
Bake approximately 40-50 minutes until the custard is thick and jelled. Carefully open the oven, keeping your face away because there will be steam from the water bath.
Carefully take the pan out of the oven. There are two ways to know if the custard is done. First, jiggle the ramekin and if the custard is jelled and it sticks together – done. Secondly, you can also use a knife to pierce the custard in the center and if it comes out clean, it is done.
Carefully take the ramekins out of the Bain Marie pan, dry them and let them cool on a rack at least 30 minutes. Place them in a container with a tight sealing lid and put them into the refrigerator. You can also cover each individual ramekin with tight sealing plastic wrap or foil.
*I used corn starch for this recipe to make the custard a bit more firm. If you are Paleo you can omit the cornstarch and the custard will be less firm and more pudding-like.
Think of this custard as Pumpkin Pie without the crust. Serve the Pumpkin Maple Custard with your favorite holiday cinnamon spiced tea, coffee or apple cider. I like to place my ramekins on a small round plate with a pretty little silver spoon.
I hope you enjoy this super easy dessert. It is always great to have a can of Organic pumpkin on-hand and my favorite non-dairy SoDelicious Coconut Milk. My custard recipe would be wonderful with Nog and Maple too! This is the second in a series of recipes that I am creating and having fun making after my surprise complimentary gift from SoDelicious non-dairy. I will say it again, I was a fan of theirs from the very beginning and am not influenced by their generous gift.