Method:Baking

1. Formula

1. 1 cup heavy cream
2. 3/4 cup whole milk
3. 3/4 cup pure maple syrup
4. 1/2 cup canned solid pack pumpkin
5. 7 large egg yolks
6. 1/2 teaspoon ground cinnamon
7. 1/8 teaspoon freshly grated nutmeg
8. 1/8 teaspoon salt
9. Special equipment: 10 (2- to 3-oz) custard cups or ramekins

2. Nutrition Information

• Calories: 201 kcal
• Carbohydrates: 18 g
• Dietary Fiber: 0 g
• Fat: 13 g
• Protein: 3 g
• Sugars: 17 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 325 degrees F.
2. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
3. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
4. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.

4. Remark

Notes: