Maple Harvest Custard
Erik Waring • January 6, 2018
Preheat Oven to 350 degrees.
Variation: use cooked, pureed winter squash for the pumpkin.
8 Egg yolks
1/2 cup pure Vermont Maple syrup
1 1/2 cup pumpkin puree ( Not pie filling )
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch ground allspice
Pinch ground nutmeg
2 cups half and half
1.
In a large bowl, using an electric mixer, beat egg yolk in with maple syrup.
2
. Heat half and half over medium heat until tiny bubbles form around the edge. Stirring constantly, gradually add half and half to pumpkin mixture. Pour into large shallow glass baking dish or divide into heat proof custard cups.
3.
Place cups or dishes in a larger pan of hot water and bake in preheated oven for 30 minuets or until knife inserted in center comes out clean. Remove from water and let stand for 30 minuets. Serve or refrigerate for up to one week.
4
. Before serving heat one cup of Maple syrup in a sauce pan until it boils. Continue to heat syrup until it becomes thick. Pour over custard and serve.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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