Pumpkin Pot De Creme

This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie. I like to offer 2 desserts for that day. This one can be made the day before, freeing up valuable time on Thanksgiving Day for other preparations. These melt in your mouth.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 491 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.