Tuesday, November 13, 2012

Pumpkin Pots De Crème



15 ounces cooked pumpkin puree
5 large egg yolks, room temperature
2 cups fresh cream
1 teaspoon pure vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon sea salt

Preheat oven to 325 F

Whisk all the ingredients until smooth. Put through a strainer and divide into small ramekins. Place ramekins in a roasting pan with at least 2" around the sides. Fill the roasting pan with hot water to cover the bottom half of the ramekins. The pan should be in the middle rack in the oven. Cover pan with foil loosely and bake for about 25 to 30 minutes or until set (the pots de crème will not be completely set in the center). Remove foil and leave to cool completely in the oven before you take them out.  Refrigerate for three hours before serving.



2 comments:

Roz P. said...

Your caramel pumpkin desserts sound simply delightful for the season!

Mia said...

thank you!

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