Maple Pumpkin Pots de Creme
From blackcupcake 15 years agoIngredients
- 1 cup heavy cream shopping list
- 3/4 cup whole milk shopping list
- 3/4 cup Grade B maple syrup shopping list
- 1/2 cup canned solid-pack pumpkin shopping list
- 7 large egg yolks shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/8 teaspoon freshly grated nutmeg shopping list
- 1/8 teaspoon salt shopping list
- Special equipment: 10 (2 to 3-ounce) custard cups or ramekins shopping list
How to make it
- 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.
People Who Like This Dish 2
- m2googee Tomball, TX
- momo_55grandma Mountianview, AR
- jeffsgirl Medford, OR
- blackcupcake CHIOS, GR
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The Rating
Reviewed by 2 people-
love pumpkin this sounds delicious thanks high5
momo_55grandma in Mountianview loved it
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