Print

Pumpkin Pot de Crème with Maple Whipped Cream Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This Pumpkin Pot de Crème is a rich and creamy custard dessert infused with warm autumn spices and pumpkin puree, baked gently in a water bath to achieve a silky texture. Served chilled and topped with a luscious maple whipped cream, it makes a perfect elegant treat for the fall season.

Ingredients

Scale

Custard

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground 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
  • Dash of maple extract (imitation acceptable)

Instructions

  1. Preheat Oven and Prepare Cream Mixture: Set your oven to 325°F (163°C). In a small saucepan, heat 1 cup of heavy cream and 1/2 cup whole milk until it starts to steam. Remove from heat and whisk in 1/2 cup brown sugar and 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg. Set aside to cool slightly.
  2. Combine 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.
  3. Mix Cream and Pumpkin Egg Mixture: Gradually whisk the slightly cooled spiced cream mixture into the pumpkin and egg yolk mixture until fully combined.
  4. Strain the Mixture: Pour the custard mixture through a fine-mesh strainer into a clean container such as a glass measuring cup. Use the back of a spoon to press the mixture through, removing any solids for a smooth custard.
  5. Prepare for Baking: Divide the strained custard evenly into 5-6 small oven-safe ramekins or pots. Place the filled containers into a baking dish, then carefully pour hot water into the baking dish until it reaches halfway up the sides of the containers, creating a water bath.
  6. Bake the Custard: Bake for 35-40 minutes, or until the custards are mostly set but still slightly jiggly in the center. Avoid overbaking to maintain the smooth texture.
  7. Cool and Chill: Remove the ramekins from the water bath and place them on a wire rack to cool. Once cooled, refrigerate for several hours or until thoroughly chilled.
  8. Prepare Maple Whipped Cream: 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. Taste and adjust maple flavor as desired.
  9. Serve: Top each chilled pot of custard with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for garnish. Serve cold for best flavor and texture.

Notes

  • The water bath helps the custard cook evenly and prevents curdling for a smooth texture.
  • Use fresh pumpkin puree for best flavor or canned pumpkin puree labeled 100% pumpkin.
  • Vanilla paste adds a richer vanilla flavor but vanilla extract can be substituted.
  • Molasses adds depth and richness to the custard; do not skip if possible.
  • Maple whipped cream is optional but complements the pumpkin spices beautifully.
  • Ensure custards are still slightly jiggly at the center when done baking to avoid a dry texture.
  • Ramekins should be oven-safe and about 4 ounces in size.

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

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