Pumpkin Pots De Creme
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Pumpkin Pots De Creme
This recipe was a happy accident. I was making my pumpkin ice cream and decided to substitute maple syrup for the corn syrup. The ice cream came out too sweet but I was urged by my taste testers (a very professional role) to put this up as a custard. This recipe works pareve too, just substitute soymilk for the milk and rich’s whip for the heavy cream.
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 teaspoons vanilla
- 1 3/4 cups heavy cream
- 1 cup whole milk
- 1/4 cup canned pumpkin pie mix*
- 1/2 cup + 2 tablespoons sugar
- 1/3 cup maple syrup
- 1/4 teaspoon salt
- 6 large egg yolks room temperature
Directions
*Yes, you can be less lazy than me and use real pureed pumpkin but you’ll need to add in some pumpkin pie spice (cinnamon, allspice, cloves, nutmeg etc).
1. Combine the vanilla, cream, milk, pumpkin, and ½ cup sugar over medium high heat, stirring occasionally. When the mixture is steaming steadily and registers at 175 degrees (5-10 minutes), remove from heat.
2. While the mixture is heating, combine the yolks with the 2 tablespoons of sugar.
3. Slowly mix in 1 cup of the heated pumpkin mixture into the yolks, then pour back into the remaining pumpkin mixture and heat over medium low heat, stirring constantly until it thickens and registers at 180 degrees (7-14 minutes).
4. Immediately pour custard into serving bowls and cool (10-20 minutes).
5. Chill for a 4-6 hours.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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so I forgot the maple syrup by mistake but i found it didn’t need it – was perfectly sweetened with just the sugar. I also used canned pumpkin and just sprinkled in some pumpkin pie spice. it was really creamy and decadent with a nice pumpkin flavor. I was concerned that the 1/4 cup of pumpkin wouldn’t be enough but the flavor came through beautifully.