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Pumpkin Pot de Crème with Maple Whipped Cream Recipe

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4.8 from 37 reviews

This Pumpkin Pot de Crème is a luscious, creamy dessert perfect for autumn, blending the rich flavors of pumpkin and warm spices into a smooth custard. Topped with optional maple whipped cream, it offers a delightful balance of sweet, spicy, and creamy elements, baked gently in a water bath to achieve a silky texture.

Ingredients

Main Custard

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 4 large egg yolks
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla paste
  • 1 Tbsp molasses

Maple Whipped Cream (Optional)

  • 1/2 cup heavy cream
  • 1 Tbsp maple syrup
  • A dash of maple extract (real or imitation)

Instructions

  1. Preheat oven: Set your oven to 325 degrees Fahrenheit to prepare for baking the custards.
  2. Heat cream and milk: In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk just until steaming. Remove from heat and whisk in 1/2 cup brown sugar along with 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg. Set aside to cool slightly.
  3. Mix egg yolks and pumpkin: In a separate bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 teaspoon vanilla paste, and 1 tablespoon molasses until smooth.
  4. Combine mixtures: Slowly whisk the cooled cream mixture into the pumpkin and egg yolk mixture until fully combined.
  5. Strain mixture: Pour the custard mixture through a fine mesh strainer into a clean container to remove any solids, pressing with a spoon to extract as much mixture as possible.
  6. Pour into containers and prepare water bath: Evenly pour the strained custard into 5 to 6 small, oven-safe ramekins or pots. Arrange these containers in a baking dish and pour hot water into the dish until it comes halfway up the sides of the custard containers.
  7. Bake custards: Bake in the preheated oven for 40 minutes or until the custards are almost set but still slightly jiggly in the center.
  8. Cool and chill: Remove the custards from the water bath and place on a rack to cool. Once cooled, refrigerate until well chilled.
  9. Prepare maple whipped cream (optional): Whip 1/2 cup heavy cream with 1 tablespoon maple syrup and a dash of maple extract until thick. Adjust the maple flavor to taste as you whip.
  10. Serve: Spoon a dollop of the maple whipped cream onto each chilled pot and garnish with a sprinkle of freshly grated nutmeg for a beautiful finishing touch.

Notes

  • If you cannot find vanilla paste, substitute with an equal amount of vanilla extract.
  • Using a water bath ensures gentle, even cooking to achieve the smooth custard texture.
  • The custards will be slightly jiggly when done; they firm up more upon chilling.
  • For pumpkin puree, use canned or homemade pureed pumpkin without added spices or sweeteners.
  • Maple whipped cream is optional but adds a lovely complementary flavor that enhances the dessert.
  • Be sure to strain the custard mixture to remove any cooked egg bits for a silky finish.
  • Use real or imitation maple extract depending on availability and preference.

Find it online: https://sweetworldtastes.com/pumpkin-pot-de-creme-with-maple-whipped-cream-recipe/