Make This: Pumpkin Custard

Ingredients

• 2 cups whole milk

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground ginger

• 1 teaspoon pure vanilla extract

• 3 large eggs

• 2 large egg yolks

• 1/4 cup sugar

• Pinch of salt

• 1/2 cup Stonewall Kitchen Maple Pumpkin Butter, available at Weekends

Instructions

1. Preheat oven to 350° F.

2. Heat milk, cinnamon and ginger in a small saucepan over medium-low heat stirring frequently with a wooden spoon. When the mixture begins to steam and almost comes to a boil, remove from heat.

3. Whisk together the vanilla, eggs, egg yolks, sugar, salt and Maple Pumpkin Butter until uniformly mixed (preferably in a bowl with a spout).

4. Slowly add the milk mixture to the egg mixture, whisk continuously. If added too fast lumps will form. If this happens strain the mixture through a sieve.

5. Pour custard into six 4-ounce ramekins. Make a hot water bath by placing the ramekins in a 9 X 13-inch baking dish. Add enough boiling water to come halfway up the outside of the ramekins (make sure water does not get into the custard). Bake for 45-60 minutes until the center of the custard is set.

6. Cool and serve garnished with caramelized almonds. Can be refrigerated up to one day.

Recipe from Stonewallkitchen.com