Pumpkin Pot De Creme

Name: Pumpkin Pot De Creme
Prep time: 9 h 45 min
Cook time: 9 h 45 min
Total time: 9 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon cinnamon; 1 teaspoon dark rum; 5 egg yolks; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 59 milliliters maple syrup; 118 milliliters chopped toasted pecans; 237 milliliters pumpkin puree; 59 milliliters sugar; 1 vanilla bean, split and scraped; 473 milliliters whipping cream; 2 Tbsps white sugar

Pumpkin Pot De Creme requires roughly 9 hours and 45 minutes from start to finish. This gluten free and vegetarian recipe serves 6. One serving contains 482 calories, 5g of protein, and 39g of fat. If you have sugar, ground nutmeg, maple syrup, and a few other ingredients on hand, you can make it.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Whipping Cream

Canned Pumpkin

Vanilla Bean

Cinnamon

Clove

Ginger

Nutmeg

Seeds

Sugar

Rum

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Cream

Sugar

Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.

Ingredients you will need

Egg Yolk

Custard

Cream

Equipment you will use

Sauce Pan

Arrange 6 ramekins in a shallow baking dish.

Equipment you will use

Baking Pan

Ramekin

Pour the custard evenly into the ramekins.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Baking Pan

Ramekin

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.

Ingredients you will need

Custard

Equipment you will use

Aluminum Foil

Oven

Ramekin

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

Ingredients you will need

Maple Syrup