Active Time

　　30 min

　　Total Time

　　3 hr

　　Serve this perfect fall dessert after a dinner of roast pork tenderloin.

　　

Ingredients

Makes 10 individual custards

　　1 cup heavy cream

　　3/4 cup whole milk

　　3/4 cup pure maple syrup

　　1/2 cup canned solid-pack pumpkin

　　7 large egg yolks

　　1/2 teaspoon cinnamon

　　1/8 teaspoon freshly grated nutmeg

　　1/8 teaspoon salt

　　

Special Equipment

10 (2- to 3-oz) custard cups or ramekins

　　

Step 1

Preheat oven to 325°F.

　　

Step 2

Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.

　　

Step 3

Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

　　

Step 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.