Maple Pumpkin Pots de Crème |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 10 |
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Active time: 30 min Start to finish: 3 hr Ingredients:
1 cup heavy cream |
3/4 cup whole milk |
3/4 cup pure maple syrup |
1/2 cup canned solid-pack pumpkin |
7 large egg yolks |
1/2 teaspoon cinnamon |
1/8 teaspoon freshly grated nutmeg |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 325°F.
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. 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.
5. * Available at some cookware stores and Sur La Table (800-243-0852).
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