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Pumpkin Pot de Crème with Maple Whipped Cream Recipe

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★★★★★

4.8 from 101 reviews

This Pumpkin Pot de Crème is a creamy, spiced custard dessert perfect for autumn. Infused with warm spices like cinnamon, ginger, and nutmeg, and sweetened with brown sugar, maple syrup, and molasses, it offers a rich pumpkin flavor. Served chilled with a luscious maple whipped cream topping, it’s an elegant and comforting treat that’s surprisingly easy to make.

Ingredients

Scale

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

  • 1/2 cup heavy cream
  • 1 Tbsp maple syrup
  • a dash of maple extract (imitation acceptable)

Instructions

  1. Preheat Oven: Set the oven temperature to 325°F (163°C) to prepare for baking the custards in a water bath.
  2. Heat Cream and Milk: In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk until just steaming. Remove from heat promptly to avoid boiling.
  3. Add Sugar and Spices: Whisk in 1/2 cup brown sugar, along with 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-egg yolk bowl until fully incorporated.
  6. Strain the Mixture: Pour the combined custard through a fine-mesh strainer into a clean container to remove any lumps, pressing gently with the back of a spoon.
  7. Prepare for Baking: Divide the strained custard evenly into 5 to 6 small oven-safe ramekins or custard pots.
  8. Set Up Water Bath: Place the ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, ensuring even gentle cooking.
  9. Bake Custards: Bake in the preheated oven for 35 to 40 minutes until the custards are mostly set but still slightly jiggly in the center.
  10. Cool and Chill: Remove the ramekins from the water bath, cool on a rack, then refrigerate until thoroughly chilled and fully set, ideally several hours or overnight.
  11. Make Maple Whipped Cream: Whip 1/2 cup heavy cream with 1 tablespoon maple syrup and a dash of maple extract until soft to medium peaks form. Taste and adjust maple flavor as desired.
  12. Serve: Top each chilled pumpkin pot de crème with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for a beautiful presentation and enhanced flavor.

Notes

  • Use fresh pumpkin puree or canned pure pumpkin for the best flavor.
  • If vanilla paste is unavailable, substitute with 1 teaspoon pure vanilla extract.
  • Ensure the water bath does not splash into the custards by covering the baking dish loosely with foil if desired.
  • For easier serving, run a knife gently around the edges of the ramekins before scooping.
  • Maple whipped cream is optional but highly recommended to complement the spices.
  • Custards can be made a day ahead and stored in the refrigerator, making them great for entertaining.

Keywords: pumpkin pot de crème, pumpkin custard, maple whipped cream, fall dessert, creamy pumpkin dessert, baked custard

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