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Pumpkin Pot de Crème

SERVINGS
Serves 2 Servings
RATE THIS RECIPE
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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.