Pumpkin Pot de Crème with Maple Whipped Cream
Pumpkin Pot de Crème ~ these lovely pumpkin custards are silky and perfectly spiced ~ they're a welcome light dessert after a heavy holiday meal. Who needs pumpkin pie?
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup pumpkin puree
- 1/8 tsp each: cinnamon allspice, cardamom, nutmeg
- 1/4 tsp ginger
- 4 large egg yolks
- 1/2 cup brown sugar
- 1 tsp vanilla paste
- 1 Tbsp molasses
for the maple whipped cream
- 1/2 cup heavy cream
- 1 Tbsp maple syrup
- a dash of maple extract use imitation if you can't find the real thing
Instructions
- Set oven to 325F
- Bring the cream and milk to a simmer in a small saucepan. Take off the heat and whisk in the pumpkin and spices. Set aside to cool slightly.
- Put the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Beat them for about a minute and then add the sugar. Continue beating on high for 2 minutes. Beat in the vanilla paste and the molasses.
- With the machine on low, pour in a little of the warm cream mixture, and let it get incorporated. Then continue adding it in a slow steady stream until it is all incorporated.
- Pour the mixture through a strainer into a clean container (a glass measuring cup with a spout works well for easy pouring). Press with the back of a spoon to get as much of the mixture through as possible. Discard any solids.
- Pour the mixture into 6 to 8 small oven safe containers. Set the containers into a baking dish. Pour hot water into the baking dish so that it reaches halfway up the little containers.
- Bake for about 35-40 minutes or until almost set in the center, they will still be a bit jiggly.
- Cool on a rack and then refrigerate until well chilled.
- Make the whipped cream by whipping the heavy cream along with the maple syrup and extract. As the cream thickens, you can taste it to adjust if you want more maple flavor.
- Top the pots with a sprinkle of freshly grated nutmeg for the ultimate presentation.