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

Garnish:

• 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

Prep:

• 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.

Cook:

• 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!!!