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Pumpkin Pot de Crème with Maple Whipped Cream Recipe

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4 from 12 reviews

This Pumpkin Pot de Crème is a rich and creamy custard dessert infused with warm autumn spices and pumpkin puree. Baked in a water bath for a smooth, delicate texture, it’s finished with optional maple whipped cream for a perfect seasonal treat that’s both comforting and elegant.

Ingredients

Custard

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ground 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 (imitation can be used)

Instructions

  1. Preheat Oven: Set your oven temperature to 325°F (163°C) to prepare for baking the custards in a water bath.
  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 the 1/2 cup brown sugar and spices (cinnamon, ginger, allspice, cardamom, nutmeg). Allow this mixture to cool slightly.
  3. Combine Egg Yolks and Pumpkin: In a separate bowl, whisk together the 4 large egg yolks, 3/4 cup pumpkin puree, 1 tsp vanilla paste, and 1 Tbsp molasses until smooth.
  4. Mix Custard Base: Slowly whisk the slightly cooled spiced cream mixture into the pumpkin and egg yolk mixture until thoroughly combined to create a smooth custard.
  5. Strain Mixture: Pour the custard through a fine strainer into a clean container to remove any clumps, pressing gently with the back of a spoon for maximum smoothness.
  6. Prepare Baking Dish: Pour the strained custard evenly into 5-6 small oven-safe ramekins or pots. Place these containers into a larger baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins to form a water bath.
  7. Bake Custards: Bake in the preheated oven for 35-40 minutes until just set but still a little jiggly in the center. This ensures a creamy texture.
  8. Cool and Chill: Remove the ramekins from the water bath. Cool them on a wire rack, then transfer to the refrigerator to chill until fully cold and set.
  9. Make Maple Whipped Cream (Optional): In a bowl, whip 1/2 cup heavy cream with 1 Tbsp maple syrup and a dash of maple extract. Continue whipping until soft peaks form, tasting and adjusting maple flavor as desired.
  10. Serve: Top each chilled pot de crème with a dollop of the maple whipped cream and a sprinkle of freshly grated nutmeg for an elegant finish.

Notes

  • Make sure not to overbake the custards; they should still jiggle slightly in the center when done.
  • Use fresh pumpkin puree for the best flavor, or canned puree if preferred.
  • The spices can be adjusted based on taste preferences or replaced with a pre-made pumpkin pie spice mix.
  • The maple whipped cream is optional but adds a lovely complementary flavor.
  • Water bath helps to create a smooth, creamy texture and prevent cracking during baking.

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