Maple Pumpkin Pots De Creme Recipes

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MAPLE PUMPKIN POTS DE CREME



Maple Pumpkin Pots De Creme image

I saw this today on Sara's Secrets, episode 'All About Maple Syrup'. They looked so good in their individual ramekins, I had to come post it here so I could find it again.

Provided by Charlotte J

Categories     Dessert

Time 1h15m

Yield 10 individual custards

Number Of Ingredients 8

1 cup heavy cream
3/4 cup whole milk
3/4 cup grade b maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt

Steps:

  • Preheat oven to 325 degrees.
  • 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.

Nutrition Facts : Calories 199.1, Fat 12.7, SaturatedFat 7, Cholesterol 181.3, Sodium 82.9, Carbohydrate 19.2, Fiber 0.4, Sugar 15.8, Protein 3.1

MAPLE PUMPKIN POTS DE CRèME



Maple Pumpkin Pots de Crème image

Serve this perfect fall dessert after a dinner of roast pork tenderloin.

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Maple Syrup     Gourmet     Anniversary

Yield Makes 10 individual custards

Number Of Ingredients 10

1 cup heavy cream
3/4 cup whole milk
3/4 cup pure maple syrup
1/2 cup canned solid-pack pumpkin
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

Steps:

  • 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.

PUMPKIN POT DE CREME



Pumpkin Pot De Creme image

This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie. I like to offer 2 desserts for that day. This one can be made the day before, freeing up valuable time on Thanksgiving Day for other preparations. These melt in your mouth.

Provided by redforever

Categories     World Cuisine Recipes     European     French

Time 9h45m

Yield 6

Number Of Ingredients 13

2 cups whipping cream
¼ cup sugar
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree
½ vanilla bean, split and scraped
1 teaspoon dark rum
5 egg yolks
2 tablespoons white sugar
½ cup chopped toasted pecans
¼ cup maple syrup

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
  • Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
  • Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
  • Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
  • Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

Nutrition Facts : Calories 491.2 calories, Carbohydrate 30.3 g, Cholesterol 279.4 mg, Fat 40.4 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 20.3 g, Sodium 136.7 mg, Sugar 23.4 g

MAPLE POTS DE CREME



Maple Pots De Creme image

Make and share this Maple Pots De Creme recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract

Steps:

  • Bring the cream, maple syrup and salt to a simmer in a sauce pan.
  • Mix the egg yolks and vanilla in a large bowl.
  • Mix the cream mixture into the egg yolks a little at a time.
  • Strain the mixture through a fine sieve.
  • Pour the mixture into 4 ramekins.
  • Place the ramekins in a baking dish and fill the baking dish with hot water until it come halfway up the ramekins.
  • Bake in a preheated 300F oven until set, about 50-60 minutes.
  • Remove from hot water bath and let cool to room temperature.

Nutrition Facts : Calories 463.7, Fat 37.2, SaturatedFat 22, Cholesterol 311.1, Sodium 190.3, Carbohydrate 30.1, Sugar 24.2, Protein 4.3

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