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Pumpkin Maple Custards
6 tablespoons maple syrup
2 large eggs
3 large egg whites
1/3 cup sugar
1 cup unseasoned canned pumpkin puree
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon vanilla
1 cup milkPreheat oven to 350 degrees. Put a kettle of water on to boil for the water bath. Line a roasting pan with a folded kitchen towel. Spoon 1 tablespoon maple syrup into each of six 6 ounce (3/4 cup) custard cups.
Whisk eggs, egg whites, and sugar in large bowl. Add pumpkin, cinnamon, nutmeg, ginger, salt and vanilla. Whisk until smooth and blended. Gently whisk in milk. Divide pumpkin mixture among prepared custard cups. Place custard cups in prepared roasting pan. Pour enough boiling water to come one-quarter of the way up sides of custard cups. Place roasting pan in oven. Bake, uncovered, until custards are set 55 to 65 minutes. Centers should not quiver when cups are shaken. Transfer custard cups to a rack and let cool. Cover and refrigerate until chilled, at least 1 hour.
Serve custards in cups. Yields 6 (1/2 cup) servings.
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