pumpkin pot de creme

Ingredients

• Servings: 6
• 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
• 5 egg yolks
• 2 tablespoons white sugar
• 1/2 cup chopped toasted pecans
• 1/4 cup maple syrup

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs 45 mins


• 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 . 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.