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.
(Recipe by Modest Marce for the RAMEKIN PEKOE DESIGNED BY LUCAS FRANK)
- 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
- Preheat oven to 325 degrees. Have a pot of boiling water ready.
- In a heavy saucepan over medium heat whisk together the cream, milk, sugar, syrup & pumpkin. Bring to a gentle simmer.
- In a separate bowl, whisk together the yolks, vanilla, cinnamon, ginger, nutmeg, cloves & salt.
- Slowly temper in pumpkin mixture to yolks, whisking constantly.
- Pour the custard through a fine-mesh sieve to ensure filling is smooth.
- 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.
- 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.
- Top with whipped cream & garnish with pumpkin seeds.