Maple Pumpkin Pots de Crème

By Dunjab

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
• Special equipment: 10 (2- to 3-oz) custard cups* or ramekins
• Read More http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pots-de-Creme-107388#ixzz1AbNmmNY9

Preparation

Step 1

Preheat oven to 325°F.

Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.

Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

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). 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. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.



Read More http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pots-de-Creme-107388#ixzz1AbNrUFwf