Maple Pumpkin Pots de Creme

Total Time:
3 hr 15 min
Prep:
30 min
Inactive:
2 hr
Cook:
45 min

Yield:
10 individual custards
Level:
Easy

Ingredients
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 3/4 cup Grade B maple syrup
  • 1/2 cup canned solid-pack pumpkin
  • 7 large egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • Special equipment: 10 (2 to 3-ounce) custard cups or ramekins
Directions

Preheat oven to 325 degrees F.

Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.

Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

Add hot pumpkin mixture to yolks in a slow 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 size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in 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.

Cook's note: Pots de creme can be chilled up to 2 days.


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