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Pumpkin Pot de Crème (with maple whipped cream!)

Silky Pumpkin Pot de Crème with Maple Whipped Cream Delight

Experience the autumn flavors with this Pumpkin Pot de Crème, topped with maple whipped cream—a delightful dessert for any cozy gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 cups Heavy Cream Substitute with whole milk for a lighter version.
  • 1 cup Whole Milk Can replace with more heavy cream for extra richness.
  • 3/4 cup Brown Sugar White sugar can be used as a substitute.
  • 1 teaspoon Cinnamon Fresh spices are preferable.
  • 1/2 teaspoon Ginger Fresh spices are preferable.
  • 1/2 teaspoon Allspice Fresh spices are preferable.
  • 1/4 teaspoon Cardamom Fresh spices are preferable.
  • 1/4 teaspoon Nutmeg Fresh spices are preferable.
  • 5 large Egg Yolks Act as a thickening agent.
  • 1 cup Pumpkin Puree Use canned or homemade.
  • 2 teaspoons Vanilla Paste Vanilla extract can be a substitute.
  • 1 tablespoon Molasses Maple syrup can replace it.
For the Topping
  • 1/2 cup Maple Syrup Honey or agave syrup can be used as alternatives.
  • 1/2 teaspoon Maple Extract Imitation extract can replace pure.

Equipment

  • Medium Saucepan
  • Large mixing bowl
  • Fine Sieve
  • Oven-safe cups or ramekins
  • Baking dish
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Combine the heavy cream and whole milk over medium heat until steaming.
  3. Whisk together the egg yolks, pumpkin puree, vanilla paste, and molasses until smooth.
  4. Pour the warm cream mixture into the pumpkin mixture, whisking constantly.
  5. Divide the creamy pumpkin mixture among 5 to 6 small cups and place in a baking dish with hot water.
  6. Bake for 35–40 minutes until nearly set.
  7. Cool for about 30 minutes before transferring to the fridge and chill for at least 2–4 hours.
  8. Whip heavy cream with maple syrup and maple extract until soft peaks form.
  9. Serve the chilled pot de crème topped with maple whipped cream.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 80mgPotassium: 300mgFiber: 2gSugar: 16gVitamin A: 600IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Chill time matters for the best texture. Experiment with flavored whipped cream toppings for twist.

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