Pumpkin Custard with Maple Whipped Cream

Level of Difficulty: Easy
Serves: 10

Pumpkin and Maple is a beautiful flavor combination. This recipe is inspired by my Mother's Pumpkin Pie and my love of Maple Syrup.

Pumpkin Custard

It is an easy recipe and with a wow factor. It is cooked and served in the same dish. I use 7oz or smaller ramekins for this recipe.  The 7oz ramekins make ~10 servings. Based on 10 servings, each serving (including whipped cream) has approximately:

250 Calories, 35g Carbs, 11g Fat, 4g Protein

Pumpkin Custard

1 can Pumpkin (15 oz)
1 cup Brown Sugar
1T Corn Starch
1/2 t Salt
1t Ginger
1t Cinnamon
1/4t Mace
3 Eggs
1 can Evaporated Milk (5 fl oz)

1. Preheat the oven to 350F
2. Mix all of the ingredients together using a mixer, till the mixture is smooth.
3. Divide the mixture evenly into ramekins
4. Bake in a water bath for ~30 minutes (cooking time based on 7oz ramekins). They are cooked when they have jelled in the center and have started to pull away from the edge of the dish.

Tip: The raw mixture can be frozen, then baked and served at a later date. I rarely serve 10 people so it is nice to have this in the freezer and pull out a couple of servings.

Maple Whipped Cream

1 cup Heavy Whipping Cream
5 T Maple Syrup

1. Beat the Whipped Cream and Maple Syrup with a mixer till peaks form (~3 minutes). Be careful not to over whip or it will become butter-like.

Tip: Whipped cream whips better when it is chilled. If it is warm it will remain liquid.

Top the custard with Whipped Cream when you are ready to serve. 

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I usually make the custard the day before and keep them refrigerated till ready to serve.  I prefer to consume them at room temperature, therefore I remove them from the fridge and allow them to warm to room temperature ~30 minutes to 1 hour before serving.

Please post your experience with this recipe in the comments... and is it worth the calories?