Maple Pumpkin Custards

   Here is a delicious,easy recipe from an old edition of Martha Stewart's Food Magazine.This recipe does require 7 egg yolks,so it may be a good idea to make it when you are in the mood for an egg white omelet for breakfast!We don't want to waste anything! This treat can be made ahead of time,and contains all of the wonderful flavors of fall that we love...pumpkin,maple syrup,nutmeg & cinnamon!Enjoy!

Ingredients:
1 c. cream
3/4 c. milk
3/4 c. real maple syrup
3/4 c. pumpkin puree
7 egg yolks
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg(I use freshly ground)
1/8 tsp. salt
   Preheat your oven to 325 degrees. In a saucepan,mix together the cream,milk,maple syrup and pumpkin.Bring to a simmer.
   In a large bowl,whisk together the egg yolks,cinnamon,nutmeg and salt.While constantly whisking,add the hot cream mixture to the egg mixture.Strain the mixture through a sieve and into a large measuring cup.This is done so you have a nice,creamy,texture.Pour the mixture into 6 ounce ramekins and place in a large baking dish.Place the baking dish into the oven,and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
   Cover the pan tightly with foil and bake for 40-45 minutes.When you insert a knife in the middle of the custard,it should come out clean.Let cool completely.Refrigerate ,covered with plastic wrap,at least two hours or overnight.Garnish with whipped cream and cinnamon if desired.