Pumpkin Custard Cups

Pumpkin Custard Cups

• ·           Prep Time: 10 mins
• ·       Cook Time: 35 mins
• ·       Yield: 8 cups
• ·       Serving Size: 1 cup

Ingredients

• ·       3 eggs, beaten
• ·       2 cups heavy cream
• ·       1 (15-oz.; 420g) can cooked, puréed pumpkin
• ·       ½ tsp. ground cinnamon
• ·       ½ tsp. freshly ground nutmeg
• ·       ¼ tsp. ground cloves
• ·       ⅛ tsp. sea salt
• ·       3 TB. pure grade B maple syrup
• ·       1 tsp. pure vanilla extract

Directions

1. Preheat the oven to 350°F (180°C). In a large bowl, combine eggs, 1 cup heavy cream, puréed pumpkin, cinnamon, nutmeg, cloves, sea salt, 2 tablespoons grade B maple syrup, and ½ teaspoon vanilla extract. Beat with a stand or hand mixer until smooth.

2. Pour batter evenly into 6 small 1-cup ovenproof baking cups or ceramic crocks.

3. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely.

4. Shortly before serving, in a medium bowl, whip remaining 1 cup heavy cream, remaining ½ teaspoon vanilla extract, and remaining 1 tablespoon maple syrup until fluffy.

5. Serve cooled custard in the baking cups, topped with a dollop of whipped cream

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Tip: To adapt this recipe for 12 muffin cups, place 12 paper liners in the pan and reduce the time by 5 to 10 minutes.

Nutrition per Serving:

• ·       Calories 268
• ·       Fat 24g
• ·       Protein 4g
• ·       Total Carbohydrate 11g
• ·       Dietary Fiber 2g
• ·       Net Carbohydrate 9g

Macronutrient ratio:

• ·       Fat 81%
• ·       Protein 6%
• ·       Net Carb 13%
• ·       Ratio 1.8:1