Maple Pumpkin Pots De Creme |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I saw this today on Sara's Secrets, episode 'All About Maple Syrup'. They looked so good in their individual ramekins, I had to come post it here so I could find it again. 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 |
Directions:
1. Preheat oven to 325 degrees.
2. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
3. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
4. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.
5. 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).
6. 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.
7. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
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