Recipe: Pumpkin Spice Pot de Creme

Ingredients

Preheat the oven to 325°F.
Whisk together the sugar and egg yolks until pale yellow and ribbon-like.
In a saucepan, combine cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and salt over medium heat until hot.
Temper the egg yolks by adding a small amount of the hot mixture to them, mixing well, and repeating until the yolks are warm.
Combine the tempered yolks with the rest of the mixture in the saucepan and heat until it reaches 175°F.
Set the ramekins in a baking dish and pour the custard into them.
Add hot water to the baking dish until it reaches about 1 inch up the sides of the ramekins.
Bake for about 35 minutes until the custard is firm and a knife comes out clean.
Cool the custards on a rack, then refrigerate until cold, about 2 hours.
Serve with whipped cream.

Servings

Calories

250

Total fat

15g

Total carbohydrates

25g

Total protein

Sodium

150mg

Cholesterol

200mg