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Pumpkin Or Persimmon Pot De Creme Recipe

Ingredients

How to make it

  • Preheat the oven to 325 degrees.
  • Whisk the pumpkin puree and egg yolks until smooth.
  • Add the sugar, vanilla, cinnamon and nutmeg and whisk again until well combined.
  • Stir in the cream. Divide the mixture among eight six- or eight-ounce ramekins.
  • Place the ramekins in a shallow baking pan.
  • Add enough boiling water to come halfway up the sides of the ramekins.
  • Bake for about 25 minutes or until the custard is almost firm. Remove from water bath and let cool at room temperature. (The custard will thicken up as it cools.)
  • Cover with plastic wrap and refrigerate.
  • Serve cold or room temperature.

Reviews & Comments 2

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  • mommyluvs2cook 5 years ago
    LindaLMT's I Made It II Review: Pumpkin Pot De Creme
    Was this review helpful? Yes Flag
    " It was excellent "
    LindaLMT ate it and said...
    De-light-ful!! Just like a rich creamy pumpkin pie. I did double up on the cinnamon and added 1/2 t. ground ginger and 1/2 t. ground clove just because I like spicy pumpkin pie flavor.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    This recipe is great Joymarie I am bookmarking this recipe
    Was this review helpful? Yes Flag

The Cook

mystic_river1 Bradenton, Florida

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