Imagine a dessert that captures the essence of fall in every silky, creamy spoonful - a luxurious treat that transforms the classic pumpkin pie into an elegant, individual masterpiece. These Pumpkin Pie Pots de Crème are not just a dessert; they're a sensory journey that will transport you to cozy autumn evenings, with warm spices dancing on your palate and a velvety texture that melts effortlessly in your mouth. Prepare to elevate your dessert game and impress your guests with this show-stopping, restaurant-quality delicacy that's surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Prepare a large baking dish that can hold 4 ramekins by filling it with about 1 inch of hot water to create a water bath.
- In a medium saucepan, combine heavy cream, pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Whisk together and heat over medium heat until the mixture just begins to simmer, stirring occasionally to prevent scorching.
- In a separate large bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
- Add vanilla extract and whisk to combine thoroughly. Strain the mixture through a fine-mesh sieve to ensure a smooth texture and remove any potential egg bits.
- Divide the mixture evenly among 4 ramekins. Place the ramekins in the prepared water bath, ensuring water comes about halfway up the sides of the ramekins.
- Carefully transfer the baking dish with ramekins to the preheated oven. Bake for 35-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the oven and carefully lift ramekins out of the water bath. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to chill completely.
- Before serving, optionally garnish with whipped cream, a sprinkle of cinnamon, or candied pecans. Serve chilled and enjoy your creamy pumpkin dessert.
Tips
- Temperature is Key: Ensure your ingredients are at room temperature to help them blend smoothly and prevent curdling.
- Strain for Smoothness: Always strain your custard mixture through a fine-mesh sieve to achieve that silky, professional texture.
- Water Bath Wisdom: When creating the water bath, use hot water and place the baking dish in the oven carefully to prevent splashing.
- Doneness Check: The perfect pots de crème should be set around the edges but still slightly jiggly in the center when you remove them from the oven.
- Chill Thoroughly: Allow adequate chilling time (at least 2 hours) to let the custards set completely and develop their rich flavor.
- Creative Garnishing: Experiment with toppings like candied pecans, a dusting of cinnamon, or a dollop of freshly whipped cream to add visual appeal and extra flavor.
- Make Ahead: These pots de crème can be prepared a day in advance, making them perfect for entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 4g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 190mg
