Pumpkin Pot de Crème topped with Cranberry Cardamom Cream
Ingredients: Serves 8
- 3 cups heavy cream (plus 1/2 a cup reserved for making the whipped topping)
- 1 cup whole milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon of freshly ground nutmeg
- 1/4 teaspoon of chai masala (optional)
- 2 whole cloves
- 2 inches of ginger, cut into coins
- 1 vanilla bean
- 8 egg yolks
- 3/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- Agave-candied cranberries (cook fresh cranberries in a little agave syrup)
- Whole, raw, shelled pistachios
- Cranberry Cardamom Cream: 1/2 cup heavy cream, a tablespoon of agave nectar, a tablespoon of the cranberry syrup from the agave-candied cranberries, and a pinch of chai masala whipped together to soft peaks
- Preheat oven to 300 F
- In a medium saucepan, heat the cream, milk and spices over medium heat. Stirring occasionally, heat the milk until it just comes to a boil. Set aside for at least 20 minutes.
- Gradually add the sugar to the egg yolks and whisk to combine.
- Once the cream mixture has cooled, strain it into a large measuring cup with a spout to make it easier to pour.
- Whisking constantly, gradually pour in the cream mixture into the egg yolk and sugar mixture.
- Whisk in the pumpkin puree.
- Using a small ladle, pour the mixture into 8 oven proof ramekins. Place the filled ramekins into an ovenproof glass container.
- Place the custard into the center of the pre-heated oven.
- Carefully add water to the glass containers the ramekins are sitting in. The water should come half way up the side of the ramekins.
- Bake for 30 to 40 minutes. The custard should jiggle a bit when you shake the pan. It will firm up more as it cools.
- Remove from the water bath and let cool for 15 minutes.
- Tightly cover each ramekin. I have a lid for each ramekin. If you don’t have a lid use plastic wrap. Make sure the plastic does not touch the surface of the custard.
- Refrigerate at least 2 hours. Overnight works. I make it the day before serving.
When ready to serve garnish with the Cranberry Cardamom Cream, top with a candied cranberry and pistachios.
My family really enjoyed this for our Thanksgiving Dessert. It was sublime, creamy, very flavorful and not too sweet. ENJOY!!!