Pumpkin + Maple Pots De Creme

This perfect Thanksgiving dessert is a great alternative to a traditional pumpkin pie. It features the cozy spices of fall with a hint of maple flavor. A “pot de creme” (also known as “pot of cream”) is a loose French dessert custard. I serve them in the RAMEKIN PEKOE (DESIGNED BY LUCAS FRANK), which makes for a beautiful presentation of this individually served dessert. Each ramekin is made from black clay, which is both oven & microwave safe. The clay also ensures the custard cookes evenly, so you have a silky custard every time. 

 

 

(Recipe by Modest Marce for the RAMEKIN PEKOE DESIGNED BY LUCAS FRANK)

Ingredients:

• 1 cup heavy cream
• 3/4 cup whole milk
• 1/3 cup maple sugar
• 1/3 cup pure maple syrup
• 1/2 cup pumpkin puree
• 6 large egg yolks
• 1 teaspoon vanilla
  extract 
• 1/2 teaspoon ground
  cinnamon
• 1/2 teaspoon ground
  ginger
• 1/8 teaspoon ground
  nutmeg
• 1/8 teaspoon ground
  cloves
• 1/8 teaspoon fine salt
• Maple whipped cream, for
  serving 
• Pumpkin seeds, to
  garnish 

 

Directions: 

1. Preheat oven to 325
   degrees. Have a pot of boiling water ready.
2. In a heavy saucepan over
   medium heat whisk together the cream, milk, sugar, syrup & pumpkin. Bring
   to a gentle simmer.
3. In a separate bowl,
   whisk together the yolks, vanilla, cinnamon, ginger, nutmeg, cloves & salt. 
4. Slowly temper in pumpkin
   mixture to yolks, whisking constantly. 
5. Pour the custard through
   a fine-mesh sieve to ensure filling is smooth. 
6. Evenly divide custard
   amongst 8 ramekins & transfer to a baking dish. Carefully add the boiling
   water to the baking dish to come halfway up the sides of the ramekins. 
7. Bake for 35 minutes,
   until the centre of each custard has set. Transfer to cooling rack & let
   cool completely. Refrigerate for a minimum of 2 hours before serving.
8. Top with whipped cream &
   garnish with pumpkin seeds.

 

Read about PEKOE’S TEA POT here.