Description
This Pumpkin Pot de Crème is a rich, creamy custard dessert infused with warm fall spices and pumpkin puree, baked gently in a water bath for the perfect silky texture. Finished with a dollop of maple-flavored whipped cream, it offers an indulgent yet seasonal treat that’s ideal for cozy gatherings or holiday celebrations.
Ingredients
Scale
Custard:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 4 large egg yolks
- 3/4 cup pumpkin puree
- 1 tsp vanilla paste
- 1 Tbsp molasses
Maple Whipped Cream (Optional):
- 1/2 cup heavy cream
- 1 Tbsp maple syrup
- a dash of maple extract (imitation if needed)
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the custards in a water bath.
- Heat Cream and Milk: In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk just until steaming. Remove from heat and whisk in 1/2 cup brown sugar and all the spices (cinnamon, ginger, allspice, cardamom, nutmeg). Allow this mixture to cool slightly.
- Prepare Egg Mixture: In a separate bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 tsp vanilla paste, and 1 Tbsp molasses until smooth.
- Combine Mixtures: Slowly whisk the slightly cooled spiced cream mixture into the pumpkin and egg yolk mixture until thoroughly combined.
- Strain Custard: Pour the combined mixture through a fine strainer into a clean container to ensure a silky texture, pressing gently to extract all liquid.
- Fill Ramekins: Divide the custard evenly into 5 to 6 small oven-safe containers. Place these in a baking dish.
- Add Water Bath: Pour hot water into the baking dish until it reaches halfway up the sides of the custard containers to create a water bath, promoting gentle and even baking.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the custards are almost set but still slightly jiggly in the center.
- Cool and Chill: Remove the containers from the water bath and cool on a rack. Once cooled, refrigerate until completely chilled.
- Make Maple Whipped Cream: In a mixing bowl, whip 1/2 cup heavy cream with 1 Tbsp maple syrup and a dash of maple extract until soft peaks form. Adjust maple flavor as desired.
- Serve: Top each chilled pot de crème with a generous dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for a beautiful presentation and enhanced flavor.
Notes
- Using a water bath helps prevent the custard from curdling by providing gentle, even heat.
- Make sure the cream and milk mixture is only slightly cooled before whisking into the eggs to avoid scrambling.
- Straining the custard mixture ensures a smooth texture without any lumps.
- Maple whipped cream is optional but adds a lovely complement to the pumpkin flavors.
- These custards can be made a day ahead and stored in the fridge for convenience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin custard, fall dessert, pot de crème, pumpkin spice, creamy pumpkin dessert, baked custard, maple whipped cream
