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Thanksgiving: Maple-Pumpkin Pots de Crème

Source of Recipe


From "The Gourmet Cookbook"



List of Ingredients



• 1 cup heavy cream
  
• ¾ cup whole milk
  
• ¾ cup pure maple syrup *
  
• ½ cup canned solid-pack pumpkin
  
• 7 large egg yolks
  
• ½ tsp ground cinnamon
  
• 1/8 tsp freshly grated nutmeg
  
• 1/8 tsp salt
  
• .
  
• -- Special Equipment --
  
• Ten (2- to 3-ounce) ramekins or custard cups
  






Instructions



1. Put a rack in the middle of the oven and preheat oven to 325° F.
   Whisk together cream, milk, syrup and pumpkin in a 1½-quart heavy saucepan and bring just to a simmer over moderate heat. Meanwhile, whisk together yolks, cinnamon, nutmeg and salt in a medium bowl.
   
   
2. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large glass measuring cup, then divide among ramekins. Arrange ramekins in a large baking pan and add enough boiling water to pan to reach halfway up sides of ramekins.
   
   
3. Cover pan tightly with foil and bake until a knife inserted in center of custard comes out clean, 35 to 40 minutes. With tongs, transfer custards to a rack to cool completely. Refrigerate, covered, until cold -- at least 2 hours.
   
   Serves 10
   
   
   






Final Comments


* Be sure to use only pure maple syrup. Grade A Dark Amber and Grade B syrup have a more intense flavor than Fancy Grade.