Ingredients for Maple Pumpkin Pots De Creme
- Heavy Cream
- Whole Milk
- Maple Syrup
- Canned Solid Pack Pumpkin
- Egg Yolks
- Ground Cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
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How to Make Maple Pumpkin Pots De Creme
- Preheat oven to 325°F (160°C).
- In a heavy saucepan, whisk together 2 cups heavy cream, 1 cup whole milk, ½ cup maple syrup, and 1 (15-ounce) can pumpkin puree. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
- In a separate bowl, whisk together 4 large egg yolks, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and a pinch of salt until light and pale.
- Temper the egg yolks by slowly whisking in about 1 cup of the hot pumpkin mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining pumpkin mixture. Whisk constantly over low heat until the custard thickens slightly and coats the back of a spoon (about 2-3 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a large measuring cup to remove any lumps.
- Divide the custard evenly among 6-8 ramekins.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath).
- Cover the baking dish tightly with foil.
- Bake in the preheated oven for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the pots de crème to set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
63g
Fat
34g
Carbs
6g
