Pumpkin Pots de Creme


Adapted from Epicurious.com. Serves 10.

1 cup heavy cream
3/4 cup whole milk
3/4 cup pure maple syrup
1/2 cup pumpkin puree*
7 large egg yolks
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt

Special equipment: 10 (2- to 3-oz) custard cups* or ramekins

Preheat oven to 325°F. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours. Serve garnished with whipped creme fraiche sweetened with maple syrup.

*My preferred method of making puree is to cut the pumpkin in half, then oil, salt and pepper the flesh. I put the halves, cut side down in a baking pan with about 1/4 of water in it. I then bake the pumpkin/squash in a 350F oven until the flesh is soft. Let the pumpkin cool slightly, then scoop the flesh into a food processor and puree.

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