Sunday, November 30, 2014

Pumpkin Pots de Creme

With all the desserts I bake, you may have wondered why I've never shared a recipe for just plain pumpkin pie, and the reason is, simply, I don't like pumpkin pie.  I'm not sure what it is, exactly, that I don't like, but it just doesn't interest me, so I never eat it at Thanksgiving.  And with all the other tempting desserts to taste during the holiday, I don't see the point in wasting time on pumpkin pie.

However, I do love pumpkin in many other desserts, so in lieu of pumpkin pie, I've created a recipe for Pumpkin Pots de Creme.

These little pots de creme may appear to be rather plain, but the creamy custard is as soft as silk, and each luxurious mouthful melts into a silken pool of pumpkin and spice on your tongue.

The dark chocolate chips add a pleasantly bitter contrast to the sweet custard, and if you'd like even more textural contrast, you could serve the pots de creme with a plateful of buttery shortbread cookies.

For Pumpkin Maple Pots de Creme, substitute 1/4 cup pure maple syrup for the brown sugar.

For Chocolate Pumpkin Pots de Creme, add 4 ounces bittersweet chocolate to the custard, and warm everything in a saucepan over medium-low heat to melt the chocolate before pouring the custard into the ramekins for baking.

Pumpkin Pots de Creme

  • 1 cup heavy whipping cream
  • 1/2 cup canned pumpkin puree
  • 1/4 cup light brown sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • pinch cloves
  • pinch nutmeg
  • dark chocolate chips, for garnish

Preheat the oven to 300, and place four small ramekins or custard cups in a baking dish.

In a bowl, whisk together everything, except the chocolate chips, until smooth.  Divide the custard between the ramekins.  Pour hot water into the baking dish so that it comes halfway up the sides of the ramekins, being careful not to drip any water inside the ramekins.

Bake the custards for 25-30 minutes, until they appear set around the edges but slightly wobbly in the centers.  Place the pan on a wire rack and let cool for one hour, then remove ramekins from the baking dish and chill in the refrigerator for about 4 hours, or overnight.  Garnish with chocolate chips and serve chilled.

Yields 4 servings

Recipe from Curly Girl Kitchen