MAPLE PUMPKIN POTS DE CRèME
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
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.
MAPLE PUMPKIN POTS DE CREME
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
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 POTS DE CREME
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
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
PUMPKIN POTS DE CREME
Make and share this Pumpkin Pots De Creme recipe from Food.com.
Provided by Young Living in Tex
Categories Dessert
Time 50m
Yield 8 custard cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in large bowl; mix well.
- Spoon into eight (6 ounce) custard cups.
- Place in pan filled with 1 inch hot water.
- Bake at 350° for 25 to 30 minutes or until knife inserted in center comes out clean.
- Cool.
- Sprinkle with nutmeg.
Nutrition Facts : Calories 99.9, Fat 2.7, SaturatedFat 0.9, Cholesterol 106.2, Sodium 268, Carbohydrate 14.8, Fiber 1, Sugar 11.5, Protein 4.6
PUMPKIN-MAPLE POTS DE CREME
Steps:
- 1. Preheat oven to 325. Bring 8 cups water to boil in a large saucepan. In medium saucepan, whisk, cream, half-and-half, pumpkin puree, maple syrup, brown sugar, and spice just until blended; bring to a simmer over medium heat. Stir in coffee liqueur and vanilla. Ladle some of the cream mixture into the yolks to temper, then stir yolks into cream mixture, mix till blended.
- 2. Scrape mixture through a fine mesh sieve into a 2 quart glass measure. Pour into 12 (1/2) cup ramekins. Place ramekins in a large roasting pan. Place in oven; fill with enough water to reach halfway up the sides of the ramekins.
- 3. Bake 50 to 60 minutes, until set but still jiggly in the centers. Remove the ramekins from the roasting pan; cool custards on a wire rack, then cover and refrigerate.
- I did not use topping just whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN POT DE CREME
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
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
LEMON POTS DE CREME
Make and share this Lemon Pots De Creme recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 4h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together lemon juice, zest and sugar until sugar is dissolved. In a large bowl, whisk egg yolks and cream until blended. Stir in lemon juice mixture. Pour mixture into four 1/2 cup custard cups or ramekins.
- Place a rack in the insert of a large slow cooker, or crush a sheet of aluminum foil into a ring shape and place that on the bottom of the insert. Carefully place cups on the rack (if using foil, you may need to make two rings, one slightly smaller inside the other). Pour about 1 inch of hot water into the cooker, being careful not to splash water into the cups.
- Cover and cook on high for 2 hours, or until the creams are softly set and slightly jiggly in the center. Uncover and let stand for 10 minutes. Carefully remove the cups from the cooker, wearing sturdy rubber gloves so as not to burn your fingers.
- Cover and refrigerate until chilled, 2 hours, or up to 3 days, before serving.
Nutrition Facts : Calories 361.4, Fat 26.6, SaturatedFat 15.3, Cholesterol 266, Sodium 31.2, Carbohydrate 28.7, Fiber 0.1, Sugar 25.6, Protein 4
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MAPLE PUMPKIN POTS DE CRèME - THE CAFé SUCRE FARINE
From thecafesucrefarine.com
5/5 (3)Total Time 1 hr 5 minsServings 8Calories 397 per serving
- Preheat oven to 325˚F with a rack in the middle position. Place six 4-6-ounce ramekins in a 2-inch sided baking pan (I use a 9x13-inch cake pan).
- Whisk together cream, pumpkin, dark brown sugar and pumpkin pie spice in a medium size bowl (preferably, with a pouring spout). Set aside.
- Bring water, corn syrup, maple syrup and the 6 tablespoons granulated sugar to a boil in a 2-quart heavy saucepan over medium heat, stirring with a fork in the center of the pan until sugar is dissolved. Boil without stirring, swirling pan occasionally, until mixture has gone from light to dark amber, about 6-8 minutes. Watch the mixture carefully towards the end as once it begins to turn color it will change fairly quickly.
- Remove from heat. Carefully add cream/pumpkin mixture (mixture may bubble up and steam). Whisk until combined. If caramel mixture does not completely dissolve, return pot to heat and stir for a minute or two until dissolved.
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3.8/5 (4)Category DessertCuisine AmericanTotal Time 55 mins
- Bring the cream and milk to a simmer in a small saucepan. Take off the heat and whisk in the pumpkin and spices. Set aside to cool slightly.
- Put the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Beat them for about a minute and then add the sugar. Continue beating on high for 2 minutes. Beat in the vanilla paste and the molasses.
- With the machine on low, pour in a little of the warm cream mixture, and let it get incorporated. Then continue adding it in a slow steady stream until it is all incorporated.
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