Pumpkin Pots de Creme

Variations:

For Pumpkin Maple Pots de Creme, substitute 1/4 cup pure maple syrup for the brown sugar.

For Chocolate Pumpkin Pots de Creme, add 4 ounces bittersweet chocolate to the custard, and warm everything in a saucepan over medium-low heat to melt the chocolate before pouring the custard into the ramekins for baking.


Pumpkin Pots de Creme

  • 1 cup heavy whipping cream
  • 1/2 cup canned pumpkin puree
  • 1/4 cup light brown sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • pinch cloves
  • pinch nutmeg
  • dark chocolate chips, for garnish

 

Preheat the oven to 300, and place four small ramekins or custard cups in a baking dish.

In a bowl, whisk together everything, except the chocolate chips, until smooth.  Divide the custard between the ramekins.  Pour hot water into the baking dish so that it comes halfway up the sides of the ramekins, being careful not to drip any water inside the ramekins.

Bake the custards for 25-30 minutes, until they appear set around the edges but slightly wobbly in the centers.  Place the pan on a wire rack and let cool for one hour, then remove ramekins from the baking dish and chill in the refrigerator for about 4 hours, or overnight.  Garnish with chocolate chips and serve chilled.


Yields 4 servings


Recipe from Curly Girl Kitchen
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