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
Details
Servings 10
Preparation time 30mins
Cooking time 60mins
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
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