Maple Pumpkin Pots de Crème

Ingredients

Heavy Cream (Crème Entier) 1 cup (240ml)

Milk ¾ cup (180ml)

Maple Syrup ¾ cup (180ml)

Pumpkin puree ½ cup (120ml)

Egg yolks (1/2 ounce each) 7 large

Cinnamon, ground ½ tsp

Nutmeg, fresh grated 1/8 tsp

Salt 1/8 tsp

Procedure

1. Special equipment: 10 (2 to 3 ounce) custard cups or ramekins
2. Preheat oven to 325F (163C).
3. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
4. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
5. Add hot pumpkin mixture to yolks in a slow steady stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on the size of the cups). Bake custards in a hot water bath covered tightly with foil, in the middle of the oven until a knife inserted in the center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours