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My review
Pumpkin Pot De Creme
redforever
"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."
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Ingredients
9 h 45 m servings 491 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 491 calories; 40.4 g fat; 30.3 g carbohydrates; 5.2 g protein; 279 mg cholesterol; 137 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
10/29/2007
A very nice autumnal dessert. I had to cook it in the oven for about 55 minutes to get it to firm up. I'm not a big fan of maple syrup so I substituted caramel sauce. Seemed to be a hit.
Most helpful critical review
11/26/2008
I am making this recipe for Thanksgiving -- but direction #5 does not indicate if they should be taken from oven and allowed to sit another 30 minutes, or remain in oven? Maybe turn oven off an...
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10/29/2007
A very nice autumnal dessert. I had to cook it in the oven for about 55 minutes to get it to firm up. I'm not a big fan of maple syrup so I substituted caramel sauce. Seemed to be a hit.
11/26/2008
I am making this recipe for Thanksgiving -- but direction #5 does not indicate if they should be taken from oven and allowed to sit another 30 minutes, or remain in oven? Maybe turn oven off an...
11/28/2014
My husband and I loved this desert and both thought it was a perfect ending to the Thanksgiving meal. I did not want to buy vanilla beans or a bottle of rum so I used 1/2 t of Vanilla extract an...
1/15/2012
Very good. I baked mine about 45 minutes turned the oven off and let them set in there for about 15 minutes then removed them from the oven. Loved the toasted pecans and maple on top. If I made ...
1/27/2011
Easy recipe loaded with sweet smelling spice in the kitchen. The maple syrup with pecans added nice texture and additional flavor. Highly recommend!
11/28/2016
The recipe was absolutely delicious! It beat out my chocolate pecan pie for Thanksgiving, as voted by my chocolate loving friends!