IE 11 is not supported. For an optimal experience visit our site on another browser.

Pumpkin Pot de Crème

Servings:
Serves 2 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 cup half and half
  • 1/4 cup sugar
  • 1 cup whole egg
  • 1 cup yolk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon dark rum
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pumpkin puree

Preparation

Baking Directions:

Steal This Recipe® step-by-step instructions:1. Pre heat oven to 325º.

2.

Bring the half and half, sugar, cinnamon, ginger, nutmeg, cloves, vanilla, rum and pumpkin puree to a simmer over a medium heat.

3.

Cover and set aside 15 minutes.

4.

Whisk the egg, yolk and salt together in a large bowl.

5.

Bring the mixture from Step 2 back to a simmer and combine with the eggs.

Pass it through a fine strainer.

6.

Ladle the mixture into 2 (8-ounce) ramekins.

7.

Place in a shallow pan larger than the ramekins, fill the pan with hot water halfway up the sides of the ramekins.

8.

Cover and bake 40-45 minutes, lightly covered with a sheet of aluminum foil.

9.

Bake until they are just set, with a uniform “jiggle area” about the size of a dime.

10.

Allow the ramekins to cool in the pan.

11.

Remove and chill overnight to set.

12.

Serve with a spoonful of lightly sugared whipped cream.