Ingredients
1 can 15 oz pumpkin puree
2 large eggs
3 large egg yolks
1/4 cup maple syrup
1/3 cup sour cream
4 strips crisp cooked bacon, minced
Preparation
Center a rack in over; preheat to 350F. Lightly coat six 6 oz heatproof ramekins with oil. Bring a kettle of water to boiling and set aside.
Place pumpkin puree, eggs, egg yolks, maple syrup and sour cream in a food processor; process until smooth. Stir in bacon; season to taste with salt and black pepper.
Pour into ramekins; transfer to a roasting pan lined with a double thickness of paper towels. Add boiling water to reach halfway up ramekin sides. Bake 30 minutes or until set.
Let rest in water 20 minutes. Ru a knife around edges; unmold onto plates. To serve, top with sour cream, if desired and drizzle with maple syrup.
