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Pumpkin Spice Pot de Creme with Whipped Cream on Top

Pot de creme is served in small Staub croquette.
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Pumpkin spice pot de creme with whipped cream on top and crushed amaretto cookies makes a wonderful make-ahead dessert for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/4 cup sugar
  • 2 cups whipping cream
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each of ginger, nutmeg, cloves
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 2 tablespoons granulated sugar
  • 6 amaretti cookies crumbled

Instructions

  1. Preheat the oven to 325 degrees.
  2. Add the heavy cream, pumpkin pie spice mixture (nutmeg, cinnamon, ginger, cloves), vanilla, sugar, and pumpkin puree to a heavy saucepan.
  3. Over medium heat or medium-low heat, stir the ingredients while you bring it to a simmer (do not let it boil).
  4. Remove the saucepan from the heat, cover it, and let it stand for about 15 minutes.
  5. In a small or medium bowl, beat the egg yolks and sugar until combined.
  6. Add two tablespoons of the cream mixture to the egg mixture and combine.
  7. Add the egg yolk mixture to the cream in the saucepan and stir until well combined.
  8. Bring the mixture to a simmer and cook for 3 to 5 minutes.
  9. Place six ramekins or cocotte in a shallow baking dish. 
  10. Transfer the custard from the saucepan to a large measuring cup. This will help you pour it into the ramekins.
  11. Pour custard evenly among the six ramekins.
  12. Meanwhile, pour boiling water into the shallow baking dish until it comes up about halfway on the sides of the ramekins.
  13. Bake custards in middle of oven until set and just the center of each ramekin is slightly jiggly (about 25-40 minutes).
  14. Remove from the oven, cover the baking dish loosely with aluminum foil, and let it stand until it comes to room temperature.
  15. Cover each ramekin with plastic wrap and refrigerate overnight.
  16. When ready to serve, whip the cream until soft peaks form.
  17. Top pumpkin custards with a large dollop of whipping cream and sprinkle the crumbled cookies on top of each custard. Serve immediately.

Notes

I added some pure maple syrup to sweeten the whipped cream when I made it.

Find it online: https://mostlovelythings.com/pumpkin-spice-pot-de-creme-with-whipped-cream-on-top/