pumpkin pots de creme ii - Copie

This perfect Thanksgiving dessert is a great alternative to a traditional pumpkin pie. It features the cozy spices of fall with a hint of maple flavor. A “pot de creme” (also known as “pot of cream”) is a loose French dessert custard. I serve them in the RAMEKIN PEKOE (DESIGNED BY LUCAS FRANK), which makes for a beautiful presentation of this individually served dessert. Each ramekin is made from black clay, which is both oven & microwave safe. The clay also ensures the custard cookes evenly, so you have a silky custard every time. 

PEKOE tea pot

 

Pekoe tea pot with the POTS DE CREME

Pots de creme homemade

 

Easy to make Pots de creme

(Recipe by Modest Marce for the RAMEKIN PEKOE DESIGNED BY LUCAS FRANK)

Ingredients:

  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 1/3 cup maple sugar
  • 1/3 cup pure maple syrup
  • 1/2 cup pumpkin puree
  • 6 large egg yolks
  • 1 teaspoon vanilla
    extract 
  • 1/2 teaspoon ground
    cinnamon
  • 1/2 teaspoon ground
    ginger
  • 1/8 teaspoon ground
    nutmeg
  • 1/8 teaspoon ground
    cloves
  • 1/8 teaspoon fine salt
  • Maple whipped cream, for
    serving 
  • Pumpkin seeds, to
    garnish 

Pumpkin Pots de creme

 

Pumpkin and Maple Pots de Creme in PEKOE ramekin

Directions: 

  1. Preheat oven to 325
    degrees. Have a pot of boiling water ready.
  2. In a heavy saucepan over
    medium heat whisk together the cream, milk, sugar, syrup & pumpkin. Bring
    to a gentle simmer.
  3. In a separate bowl,
    whisk together the yolks, vanilla, cinnamon, ginger, nutmeg, cloves & salt. 
  4. Slowly temper in pumpkin
    mixture to yolks, whisking constantly. 
  5. Pour the custard through
    a fine-mesh sieve to ensure filling is smooth. 
  6. Evenly divide custard
    amongst 8 ramekins & transfer to a baking dish. Carefully add the boiling
    water to the baking dish to come halfway up the sides of the ramekins. 
  7. Bake for 35 minutes,
    until the centre of each custard has set. Transfer to cooling rack & let
    cool completely. Refrigerate for a minimum of 2 hours before serving.
  8. Top with whipped cream &
    garnish with pumpkin seeds.

Pumpkin and Maple Pots de creme

 

Delicious Pots de Creme with Pumpkin and Maple

Read about PEKOE’S TEA POT here.