Maple Pumpkin Pots de Creme, level: Easy Options

[JlIaTMK]

**VEGGIE RECIPES**

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 45 minutes
Yield: 10 individual custards

Ingredients

1 cup heavy cream
3/4 cup whole milk
3/4 cup Grade B maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt

Procedures

Special equipment: 10 (2 to 3-ounce) custard cups or ramekins

Preheat oven to 325 degrees 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.

Cook's note: Pots de creme can be chilled up to 2 days.

[angel-roh]

the word creme makes it look it's delicious but then i cant even eat pumpkin pie cause i dont like the taste of it >.<