PUMPKIN POT DE CREME

By:


1 CUP HEAVY CREAM
3/4 CUP WHOLE MILK
3/4 CUP PUR MAPLE SYRUP
1/2 CUP CANNED SOLID-PACK PUMPKIN
7 EGG YOLKS
1/2 TEASPOON CINNAMON
1/8 TEASPOON FRESHLY GRATED NUTMEG
1/8 TEASPOON SALT
10 2-3 OZ CUSTARD CUPS (RAMEKINS)

METHOD
PEHEAT OVEN 325F
WHSK TOGETHER CREAM MILK SYRUP PUMPKIN IN SAUCE PAN; SIMMER OVER MEDIUM HEAT.
WHISK EGG YOLK, CINNAMON, NUTMEG, SALT
CAREFULLY ADD THE HOT PUMPKIN MIXTURE TO THE EGG YOLK MIXTURE SLOWLY SO AS NOT TO COOK EGG YOLK; SEIVE THE MIXTURE THEN POUR INTO CUPS.

BAKE IN HOT WATER BATH (PLACE TEA TOWEL IN PAN. ADD CUPS ON TEATOWEL. CAREFULLY POUR HOT WATER UP IN PAN SO CUPS ARE COVERED ON THE BOTTOM HALF. BAKE 35-40 MINUTES. TRANSFER TO COOLING RACK. WHEN COOL,  REFRIGERATE AT LEAST 2 HOURS BEFORE SERVING.

 

 


TO RECIPES

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