0 0
Pumpkin Pot De Creme

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pumpkin Pot De Creme

Directions

Share

Ingredients :

  • 2 cups whipping cream
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree
  • ½ vanilla bean
  • split and scraped
  • 1 teaspoon dark rum
  • 5 egg yolks
  • 2 tablespoons white sugar
  • ½ cup chopped toasted pecans
  • ¼ cup maple syrup
  • Methods :

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
  • Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
  • Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
  • Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
  • Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Nicoise Salad
    next
    Self Frosting Oatmeal Cookies
    previous
    Nicoise Salad
    next
    Self Frosting Oatmeal Cookies

    Add Your Comment