Pumpkin Pot De Creme Recipe

Name: Pumpkin Pot De Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whipping cream; 1/4 cup sugar; 1 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup pumpkin puree; 1/2 vanilla bean, split and scraped; 1 teaspoon dark rum; 5 egg yolks; 2 tablespoons white sugar; 1/2 cup chopped toasted pecans; 1/4 cup maple syrup

Servings: persons

2 cups whipping cream
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 vanilla bean, split and scraped
1 teaspoon dark rum
5 egg yolks
2 tablespoons white sugar
1/2 cup chopped toasted pecans
1/4 cup maple syrup

1
Preheat oven to 325 degrees F (165 degrees C).
2
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.
3
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.
4
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.
5
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.
6
Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups whipping cream, 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, and more.

Yes, Pumpkin Pot De Creme falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Pot De Creme

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