A delightful twist on classic pumpkin custard, enhanced with warm spices and a touch of maple sweetness.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Lightly grease eight 6-ounce ramekins with cooking spray and arrange them in a baking pan.
Using a shallow pan helps distribute heat evenly.
In a blender, combine the pumpkin puree, eggs, maple syrup, brown sugar, cinnamon, nutmeg, and ginger. Blend until smooth.
Blending thoroughly ensures a creamy texture.
Pour the mixture evenly into the prepared ramekins.
Filling the ramekins evenly ensures consistent cooking.
Pour boiling water into the baking pan to reach halfway up the sides of the ramekins.
The water bath prevents the custard from cracking.
Bake in the preheated oven for 45-60 minutes, or until a knife inserted in the center comes out clean.
Check for doneness by gently shaking the ramekin; the center should be set.
Carefully remove the ramekins from the water bath and let them cool to room temperature.
Use tongs or a towel to handle the hot ramekins.
Refrigerate the custards for at least 2 hours before serving.
Chilling enhances the flavors and sets the custard.
Garnish with fresh apple slices before serving.
Add a sprinkle of cinnamon on the apple slices for extra flavor.
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