How to Make Pumpkin Pot De Creme - A Step-by-Step Guide

There's something truly magical about the taste and aroma of pumpkin during the fall season. From pumpkin spice lattes to pumpkin pies, this humble squash seems to take center stage in all of our favorite autumn recipes. And for good reason – its creamy texture and sweet, earthy flavor are just what we crave as the weather turns colder.

One recipe that perfectly captures the essence of pumpkin and indulgence is Pumpkin Pot De Creme. This luxurious dessert has all the rich, smooth good...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 8 hrs 45 mins
  • Total Time: 9 hrs 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    491 cal.

    • Total Fat: 40g
    • Saturated Fat: 20g
    • Cholesterol: 279mg
    • Sodium: 137mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 2g
    • Total Sugars: 23g
    • Protein: 5g
    • Vitamin C: 2mg
    • Calcium: 101mg
    • Iron: 1mg
    • Potassium: 231mg