Maple Pumpkin Custard

Preheat oven to 325 degrees. Put a kettle of water on to hear for the water bath. Line a roasting pan with a folded kitchen towel.

Heat milk over low heat in a small saucepan until barely steaming but not boiling.

Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don’t cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.

Divide the mixture among 6 (3/4 cup) custard cups. Skim the foam from the surface. Place the custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come up halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when lightly shaken, approximately 45-50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.

To serve, top each custard with a dollop of whipped cream, and a sprinkling of crystallized ginger if desired. Can be stored in the refrigerator up to two days, making it perfect for making ahead of time for an event.