Pumpkin Maple Custard

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat.
3. 3
   Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
4. 4
   Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
5. 5
   Divide mixture evenly among six 6-ounce ramekins or custard cups.
6. 6
   Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
7. 7
   Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
8. 8
   Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
9. 9
   Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
10. 10
    Serve garnished with chopped crystallized ginger and sweetened whipped cream.