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; 1 teaspoon dark rum; 5 egg yolks; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 81 milliliters maple syrup; 50 grams chopped toasted pecans; 245 grams pumpkin puree; 50 grams sugar; 1 vanilla bean, split and scraped; 476 milliliters whipping cream; 2 Tbsps white sugar

Pumpkin Pot De Creme is a gluten free and lacto ovo vegetarian recipe with 6 servings. This dessert has 477 calories, 6g of protein, and 39g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have whipping cream, ground ginger, ground cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 9 hours and 45 minutes.

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

Custard

Pecans

Wrap

Equipment you will use

Plastic Wrap

Ramekin

Equipment

Ingredients

Servings:

ground cloves 0teaspoons

ground ginger 0teaspoons

ground nutmeg 81milliliters

maple syrup 50grams

chopped toasted pecans 245grams

pumpkin puree 50grams

sugar 1

vanilla bean, split and scraped 476milliliters

whipping cream 2Tbsps

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Pots De Creme. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Barefoot Bubbly Pink Moscato. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!