Pumpkin Pots de Creme with Caramel Whipped Cream

By Texaschef11

Ingredients

• 1 (15oz) can unsweetened pumpkin puree, not pumpkin pie filling mix
• 3 large eggs
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4-1/2 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1 cup half and half cream

Preparation

Step 1

Preheat oven to 350°F.

Bring water to boil in kettle for hot water bath.

Whisk together pumpkin puree and eggs. Mix in the brown sugar and granulated sugar. Add cinnamon, nutmeg, chipotle chile pepper and salt. Stir in half and half and mix until smooth.

Divide mixture evenly among 8 (1/2 cup capacity) ramekins. Place ramekins in a deep baking pan, place in middle rack of oven. Pour hot water in the pan to about halfway up the sides of the ramekins. Bake for about an hour. A thin knife inserted in the pots de creme should come out almost clean.

Let cool slightly, serve warm or chilled with the Caramel Whipped Cream.

Caramel Whipped Cream

Ingredients

1 cup heavy whipping cream
1-2 tablespoons prepared caramel sauce ( I used espresso caramels that I melted and added maple syrup) The espresso caramels will be in a post later this week, but you can also use prepared caramel sauce. Espresso Caramels recipe here.

Combine ingredients, chill for an hour. Whip with a hand mixer until soft peaks form. Refrigerate until ready to use.