Sterling Valley Maple Pumpkin Custard

Pumpkin.  In the USA, pumpkin is somewhat synonymous with Thanksgiving.  It is like two peas in a pod!  Thanksgiving and pumpkin go together!

This pumpkin custard with Chantilly cream, tuile and Sterling Valley Maple maple syrup has become one our favorites for Thanksgiving.  It's lighter in flavor and texture than pumpkin pie.  Which, of course, means we can eat more!

This pumpkin custard was made with Sterling Valley Maple maple sugar.  The recipe is below.  Also pictured is a pumpkin custard that was left in the mold and treated as creme brûlée. The SVM maple sugar on top formed a nice crispy crust. 


Here is the recipe:

 Sterling Valley Maple Pumpkin Custard with Tuile

Yield:  approximately 10 - 5 oz servings

Pumpkin Custard

 Ingredients:

1/3 cup SVM maple sugar                            1 t ground cinnamon                                                

1/2 t ground nutmeg                                     1/2 t ground ginger                                                  

2 cups pumpkin                                             1/8 t ground cloves                                                   

1/2 t salt                                                          4 eggs, whole                                                 

1 cup sweetened condensed milk                 1 can evaporated milk

 Directions:

Combine pumpkin and all dry ingredients. Add eggs and mix well. Add milks, stir until smooth.

Spray 5 oz ramekins with food release spray.  Pour custard into ramekins sprayed with pan spray and bake in a water bath in a preheated 350°f for 35 – 40 minutes or until center tests done.

This recipe can also be prepared using two large pans (a rectangular or square pan that holds a smaller rectangular or square pan).  The first pan is used as a water bath.  The 2nd pan must fit into the first pan and is sprayed with pan spray before the raw custard is poured is added to it. The custard can be turned out after it is cooked and has cooled some.

 The custard taste better if removed from the cooler and allowed to stand at room temperature for a few minutes.

Serve on a pool of SVM maple syrup with Chantilly cream and tuile.

Variation on the theme: leave the custard in the mold and brûlée it with SVM maple sugar.

 


Tuile

3 oz. powdered sugar
4 oz. flour
1 1/2 oz. cream
3 oz. milk

Mix all ingredients together to form a smooth batter. Batter will thicken some as it stands.  Batter can be made ahead. Allow to come to room temperature or warm slightly before spreading batter.

Using desired templates, spread onto a sheet pan lined with a silicone baking sheet.

Bake at 375° for about 6-7 minutes, or until browned as desired and mold into shape.

Notes:

The baked cookie holds very well when stored in an airtight container. 

It will stay nicely crisp when stored properly. 

The recipe works cut in ½. 

The hot “cookies” can be molded when they are hot. 

Cook time may vary.

I hope you enjoy.

As always, your questions or comments are welcome.

Until next time,  Bon Appetit Y'all.

Chef Leslie Bartosh


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