Maple Pumpkin pots de crème
Philip Toutant
ingredients
- 1 cup heavy cream
- 3/4 cup whole milk
- 3/4 cup pure maple syrup
- 1/2 cup canned solid-pack pumpkin
- 7 large egg yolks
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- Preheat oven to 325°F
directions
- 1
Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
- 2
Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
- 3
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).
- 4
Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.
- 5
Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours
notes
Special equipment: 10 (2- to 3-oz) custard cups* or ramekins
Source: Chef Philip Toutant
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