Pumpkin Maple Custards with Honey Glazed Walnuts

• 1 1/2 cups milk, 1%
• 4 large eggs
• 3/4 cup maple syrup
• 3/4 cup pumpkin puree (canned) puree, plain
• 1 teaspoon cinnamon ground
• 1/2 teaspoon nutmeg ground
• 1/4 teaspoon salt
• 3 tablespoons whipped cream
• 1/4 cup walnuts chopped, tossed with 2 teaspoons of honey, toasted in the oven under 350 F for about 20 minutes

1. Preheat oven to 325F.
2. Put a kettle of water on to heat for the water bath.
3. Line a roasting pan with a folded kitchen towel.
4. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
5. Whisk eggs and syrup in a large bowl until smooth.
6. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook).
7. Whisk in pumpkin puree, cinnamon, nutmeg and salt until blended.
8. Divide the mixture among six 6-ounce ( 3/4 cup) custard cups.
9. Skim foam from the surface.
10. Arrange custard cups in the prepared roasting pan.
11. Pour enough boiling water into the pan to come halfway up the sides of the custard cups.
12. Put the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes.
13. Transfer custards to a wire rack and let cool for 45 minutes.
14. Cover and refrigerate for at least 1 hour, or until chilled.
15. For serving, top each custard with a dollop of whipped cream and a sprinkling of toasted honey glazed walnuts.

milk, eggs, maple syrup, pumpkin puree, cinnamon ground, nutmeg ground, salt, whipped cream, walnuts

Taken from recipeland.com/recipe/v/pumpkin-maple-custards-honey-gl-51112 (may not work)