— Serves 12
You will want to use the best-quality maple syrup you can afford. Serve with lightly sweetened cinnamon whipped cream.
This is best served warm, about an hour out of the oven.
Adapted from "Cast Iron Gourmet: 77 Amazing Recipes With Less Fuss and Fewer Dishes," by Megan Keno (Page Street Publishing, 2017).
6 large eggs
Two 425g cans pumpkin puree (may substitute sweet potato puree or butternut squash puree)
1 cup heavy whipping cream
2 cups buttermilk (regular or low-fat)
1 1/2 cups packed light brown sugar
1/2 cup pure maple syrup (see headnote)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
1/2 cup flour (all-purpose or a gluten-free blend)
2 tablespoons light or dark brown sugar
4 tablespoons cold unsalted butter, cut into small bits
1/2 to 3/4 cup chopped pecans
Handful fresh or frozen cranberries (optional)
Preheat the oven to 180 degrees.
Whisk the eggs in a large, well-seasoned cast-iron pan until well beaten, then whisk in the puree, until well blended.
Gradually whisk in the heavy whipping cream and buttermilk, until well blended.
Whisk in the brown sugar, maple syrup, cinnamon, ginger, nutmeg and salt, whisking to form a smooth liquid.
Scrape/wipe down the sides of the pan to make sure all the ingredients are thoroughly mixed. Bake (middle rack) for 35 minutes.
Meanwhile, combine the flour, sugar, butter and pecans (to taste) in a medium bowl, then use your fingers to incorporate and form a crumble topping.
Cover and refrigerate until the custard is ready.
Transfer the custard to the stove top (off the heat); it will not be quite cooked through.
Scatter the crumble mixture and a few cranberries over the top.
Return the pan to the oven; bake (top rack) for about 15 minutes, or until lightly browned on top and a knife inserted into the center of the custard comes out mostly clean.
The Washington Post