Ingredients

The following ingredients have 3 Servings
  • 3 tablespoons (45 mL) pure maple syrup (divided)
  • 1 large egg
  • 1½ large egg whites (about 1½ ounces)
  • 2½ tablespoons (30 g) granulated sugar
  • ½ cup (120 g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 heaping teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon Diamond Crystal kosher salt
  • ½ cup (120 mL) whole or low-fat milk

Instruction

  • Preheat oven to 325°F (160°C) with a rack in the center position. Set aside 3 (5-ounce) ramekins. Pour 1 tablespoon of maple syrup into each, swirling the ramekins so that the maple syrup covers the entire bottom.
  • Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and salt. Gently whisk in the milk. Distribute evenly into the ramekins.
  • Place the ramekins in a oven-proof baking pan and carefully add boiling hot water to the pan, to create a water bath, until the water level reaches ¼ up the sides of the ramekins.
  • Transfer to the oven carefully and bake for 60 to 70 minutes, or until the middle of the custard is set and does not wiggle when lightly tapped. Transfer to a rack to cool. Enjoy lukewarm or chilled from the refrigerator.