Steamed Pumpkin Custards

  • Cooking spray
  • 1 c. half and half
  • 2 large eggs
  • 1/2 c. maple syrup
  • 1/2 c. pureed pumpkin
  • Pinch salt
  • 1/2 tsp. pumpkin pie spice

Spray 3 custard cups with cooking spray and set aside. If using a rice cooker, place a trivet on the bottom of the pot and fill with water until the trivet is covered by half an inch of water. Plug the rice cooker in and set on HIGH. If using the oven, preheat to 325 degrees and place a 8-inch square pan on the bottom rack. Pour about an inch of water into the pan.

Pour the half and half into a small saucepan and heat until steaming, but not boiling. Meanwhile, whisk the eggs and maple syrup together. Carefully add the hot half and half to the egg mixture. Add slowly and a little at a time to avoid scrambling the eggs! Add the pumpkin and seasonings to the mixture and pour evenly among the prepared custard cups. Cover each cup tightly with aluminum foil if cooking in a rice cooker and place them in the cooker. Replace the lid and cook for 25 minutes. If using the oven, do not cover the cups and instead carefully place them in the pan filled with water. Bake for about 45 minutes. To test the custards in either case, carefully jiggle the cups. The edges should be set, but the center should jiggle with the consistency of gelatin.

Using metal tongs, carefully remove the custard cups from the water and set on a wire rack to cool for about 30 minutes. Wrap tightly in plastic wrap and transfer the cups to the refrigerator to chill. If desired, top with whipped topping before serving.

  • Yields: 3 servings
  • Preparation Time: 45 minutes, plus cooling and chilling times
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