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Pumpkin Pot de Crème with Maple Whipped Cream Recipe

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4.6 from 14 reviews

This Pumpkin Pot de Crème is a rich and creamy custard dessert infused with warm autumn spices and pure pumpkin puree, baked to silky perfection and topped with a luscious maple whipped cream. Perfect as a cozy seasonal treat or elegant dessert for fall gatherings.

Ingredients

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

Instructions

  1. Preheat oven: Set the 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 until it just starts to steam, then remove from heat.
  3. Add spices and sugar: Whisk in 1/2 cup brown sugar and 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg into the warm cream mixture. Set aside to cool slightly.
  4. 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.
  5. Combine mixtures: Gradually whisk the slightly cooled spiced cream mixture into the pumpkin and egg yolk bowl until thoroughly combined.
  6. Strain the custard: Pour the combined mixture through a fine strainer into a clean container, pressing with the back of a spoon to pass all liquid through for a silky texture.
  7. Prepare baking dish: Pour the strained custard evenly into 5 to 6 small oven-safe containers. Place these containers in a larger baking dish and add hot water to the baking dish until it reaches halfway up the sides of the smaller containers to create a water bath.
  8. Bake the custards: Bake for 40 minutes or until the custards are almost set but still slightly jiggly in the center.
  9. Cool and chill: Remove the containers from the water bath and cool on a rack. Then refrigerate until well chilled before serving, at least 2 hours.
  10. Prepare maple whipped cream (optional): Whip 1/2 cup heavy cream together with 1 tablespoon maple syrup and a dash of maple extract until thick and fluffy. Taste and adjust maple flavor as desired.
  11. Serve: Top each chilled pot de crème with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for elegant presentation.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • If you don't have vanilla paste, substitute with 1 teaspoon vanilla extract.
  • Ensure the water in the baking dish is hot to help cook the custards evenly via the water bath.
  • Do not overbake; custards should still be slightly jiggly in the center when done as they firm up during chilling.
  • The maple whipped cream is optional but adds an extra layer of flavor that complements the pumpkin spice beautifully.
  • If unavailable, imitation maple extract can be used without significant flavor loss.
  • You can prepare these custards a day ahead and keep refrigerated until serving.

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