Maple-Pumpkin Custards with Crystallized Ginger
A Thanksgiving meal wouldn't be complete without pumpkin, and here in Vermont we wouldn't dream of excluding our beloved maple syrup. We've combined the two in these elegant custards, featuring the best part of a pumpkin pie and saving calories for a luscious finish of real whipped cream. If you can find it, use Grade B dark amber syrup to get the best maple flavor.
Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days.
Ingredient Note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
1/2 low-fat milk, 2 other carbohydrate, 1/2 medium fat