MAPLE PUMPKIN POTS DE CRèME
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Categories Milk/Cream Dairy Egg Dessert Bake Thanksgiving Pumpkin Fall Maple Syrup Gourmet Anniversary
Yield Makes 10 individual custards
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
- Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
- Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
PUMPKIN POT DE CREME
This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie. I like to offer 2 desserts for that day. This one can be made the day before, freeing up valuable time on Thanksgiving Day for other preparations. These melt in your mouth.
Provided by redforever
Categories World Cuisine Recipes European French
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
- Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
- Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
- Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
- Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.
Nutrition Facts : Calories 491.2 calories, Carbohydrate 30.3 g, Cholesterol 279.4 mg, Fat 40.4 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 20.3 g, Sodium 136.7 mg, Sugar 23.4 g
MAPLE CREAM CHEESE POTS DE CREME
Steps:
- Preheat the oven to 325 degrees F.
- In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup. Set aside.
- In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan.
- Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins. Place all the cups into a roasting pan and fill it halfway with hot water. Cover with foil and bake in the oven until the custard is set, 35 to 45 minutes.
- Chill completely before serving.
MAPLE PUMPKIN POTS DE CREME
I saw this today on Sara's Secrets, episode 'All About Maple Syrup'. They looked so good in their individual ramekins, I had to come post it here so I could find it again.
Provided by Charlotte J
Categories Dessert
Time 1h15m
Yield 10 individual custards
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
- Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
- Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.
- Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).
- Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.
- Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Nutrition Facts : Calories 199.1, Fat 12.7, SaturatedFat 7, Cholesterol 181.3, Sodium 82.9, Carbohydrate 19.2, Fiber 0.4, Sugar 15.8, Protein 3.1
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