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Maple-PumpkinPots de Creme
  Maple-Pumpkin Pots de Crème
This recipe comes from Monique, who lives in Denver but her mother came from Quebec (thus the Maple Syrup), where the recipe has been in the family forever.
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Special equipment: 10, 3-oz pots de crème pots or ramekins.
Ramekins are those little dishes that you use for your heated butter when dining on steak and lobster (just in case you weren't aware).
Maple-Pumpkin Ingredients:
7 large egg yolks.
3/4 tsp. pumpkin pie spice.
1/8 tsp. salt.
1 c. heavy cream.
3/4 c. whole milk.
3/4 c. pure maple syrup.
1/2 c. canned or fresh pumpkin.
Preparation:
Preheat your oven to 325°F.
1. Whisk together the yolks, pumpkin pie spice and salt.
2. In a saucepan, whisk together cream, milk, maple syrup and pumpkin.
Turn the heat to medium and bring just to a simmer.
3. Add the hot pumpkin mixture to the eggs in a slow stream, whisking constantly.
4. Pour the custard through a fine sieve into the pots.
5. Place pots in a baking dish and fill the dish with warm water to come about halfway up the sides of the pots.
Cover your baking dish with foil.
6. Place it in the oven and bake for 35 to 40 minutes.
To test, a knife inserted into the custard should come out clean.
7. Remove the custards from the baking dish and allow to cool completely at room temperature, careful you don't want to burn your fingers.
Cover and place in refrigerator to chill.
Allow them to chill at least 2 hours before serving.
To serve:
Serve with a dollop of whipped cream.
These can be made up to 2 days before serving.
I'm thinking that this (for us non-french types) is like a maple pumpkin flavored custard.
Sounds scrumptious!!!
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