Rich and small, this is all the dessert you need before heading out to walk off a perfectly splendid Thanksgiving dinner.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
Topping:
Method
In large bowl, whisk together egg yolks, cream, pumpkin puree maple syrup, sugar, vanilla, nutmeg and cinnamon until smooth. Divide among eight 6-oz (175 mL) ramekins or custard cups.
Place in shallow metal pan; pour in boiling water to come halfway up side of ramekin. Bake in 350°F (180°C) oven until edges are set and centre still jiggles, about 35 minutes. Remove from water; refrigerate until cold, at least 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Topping: Sprinkle with sugar; broil 6 inches (15 cm) from heat or burn with pastry torch until melted and caramelized, about 2 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 32 mg
- Protein 5 g
- Calories 392.0
- Total fat 26 g
- Cholesterol 280 mg
- Saturated fat 15 g
- Total carbohydrate 37 g
%RDI
- Iron 9.0
- Folate 14.0
- Calcium 8.0
- Vitamin A 89.0
- Vitamin C 2.0
