MAPLE AND PUMPKIN CUSTARD
Serves 12
You will want to use the best-quality maple syrup you can afford.
Serve with lightly sweetened cinnamon whipped cream.
MAKE AHEAD: This is best served warm, about an hour out of the oven.
Adapted from “Cast
Iron Gourmet: 77 Amazing Recipes With Less Fuss and Fewer Dishes,” by Megan Keno (Page Street Publishing, 2017).
INGREDIENTS: 6 large eggs
Two 15-ounce cans pumpkin puree (may substitute sweet potato puree or butternut squash puree)
1 cup heavy whipping
cream
2 cups buttermilk
(regular or low-fat) 1 1/2 cups packed light
brown sugar
1/2 cup pure maple syrup
(see headnote)
1/2 teaspoon ground
cinnamon 1/4 teaspoon ground
ginger
1/4 teaspoon freshly
grated nutmeg
Pinch kosher salt
1/2 cup flour (all-purpose
or a gluten-free blend) 2 tablespoons light or
dark brown sugar 4 tablespoons (1/2 stick) cold unsalted butter, cut into small bits
1/2 to 3/4 cup chopped
pecans
Handful fresh or frozen
cranberries (optional)
STEPS:
Preheat the oven to 350 degrees.
Whisk the eggs in a large, well-seasoned cast-iron skillet until well beaten, then whisk in the puree, until well blended.
Gradually whisk in the heavy whipping cream and buttermilk, until well blended.
Whisk in the brown sugar, maple syrup, cinnamon, ginger, nutmeg and salt, whisking to form a smooth liquid. Scrape/ wiped own the side soft he skillet to make sure all the ingredients are thoroughly mixed. Bake (middle rack) for 35 minutes.
Meanwhile, combine the flour, sugar, butter and pecans (to taste) in a medium bowl, then use your fingers to incorporate and form a crumble topping. Cover and refrigerate until the custard is ready.
Transfer the custard to the stove top (off the heat); it will not be quite cooked through.
Scatter the crumble mixture and a few cranberries over the top. Return the skillet to the oven; bake (top rack) for about 15 minutes, or until lightly browned on top and a knife inserted into the center of the custard comes out mostly clean.
Servewarm.
Nutrition | Per serving (using regular buttermilk and all-purpose flour): 370 calories, 7 g protein, 48 g carbohydrates, 18 g fat, 10 g saturated fat, 135 mg cholesterol, 100 mg sodium, 3 g dietary fiber, 40 g sugar