Pumpkin Pot de Crème with Maple Whipped Cream Recipe
This Pumpkin Pot de Crème is a rich, creamy custard dessert infused with warm spices and pumpkin puree, perfect for fall and Thanksgiving celebrations. Baked gently in a water bath, it delivers a smooth, silky texture with a hint of molasses and vanilla. Topped with optional maple whipped cream, it’s an indulgent treat that captures the essence of autumn in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 5-6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (Optional)
- 1/2 cup heavy cream
- 1 Tbsp maple syrup
- a dash of maple extract (imitation or real)
Instructions
- Preheat and Prepare Cream Mixture: Set the oven to 325°F (163°C). In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk until it just begins to steam. Remove from heat and whisk in 1/2 cup brown sugar along with 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg. Allow this spiced cream mixture to cool slightly.
- Whisk Egg Mixture: In a separate bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 teaspoon vanilla paste, and 1 tablespoon molasses until well combined.
- Combine Mixtures: Gradually whisk the slightly cooled cream mixture into the pumpkin and egg yolk mixture until smooth and thoroughly combined.
- Strain Custard: Pour the combined custard mixture through a fine-mesh strainer into a clean container, pressing with the back of a spoon to extract as much liquid as possible for a silky texture.
- Prepare for Baking: Divide the custard evenly into 5 to 6 small oven-safe containers. Place these in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the containers, creating a water bath.
- Bake Custards: Bake in the preheated oven for 35 to 40 minutes, or until the custards are mostly set but still slightly jiggly in the center.
- Cool and Chill: Remove the custards from the water bath and let cool on a wire rack. Once cooled, refrigerate until thoroughly chilled, preferably several hours or overnight.
- Make Maple Whipped Cream (Optional): In a mixing bowl, whip 1/2 cup heavy cream with 1 tablespoon maple syrup and a dash of maple extract until soft peaks form. Adjust the maple flavor to taste as you whip.
- Serve: Top each chilled pot de crème with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for a beautiful and flavorful presentation.
Notes
- Use a water bath (bain-marie) to ensure gentle, even baking for a smooth custard.
- Straining the custard before baking helps achieve a silky texture and remove any cooked egg bits.
- Molasses adds depth and richness to the pumpkin flavor but can be adjusted according to your sweetness preference.
- The maple whipped cream is optional but pairs beautifully with warm spices and pumpkin.
- Allow custards to chill completely for best flavor and texture before serving.
- You can substitute vanilla paste with vanilla extract if unavailable.
Keywords: dessert, fall, pumpkin, Thanksgiving
