Calgarypuck Forums - The Unofficial Calgary Flames Fan Community - View Single Post

redforever · 07-27-2009, 10:42 PM

And if you want the taste of pumpkin pie, but not made in pie form, try a pumpkin pot de crème. I juggled around with ingredients and made up this recipe.

PUMPKIN POT DE CRÈME

500 ml (2 cups) whipping cream
1/3 cup sugar, divided
5 egg yolks
1 tsp cinnamon
1/4 tsp each of ginger, nutmeg and cloves
1 tsp dark rum
1/2 vanilla bean
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup toasted pecans
1/4 cup maple syrup
chocolate coated coffee beans or chocolate truffles

6 ramekins, 6 ounce size

Put the whipping cream, two thirds of the sugar, the spices and the pumpkin puree in a medium sized saucepan. Slit the vanilla bean vertically and scrape out the seeds. Add both the seeds and the vanilla pod to the cream mixture. On medium low heat, slowly bring the custard mixture to a simmer. Add the rum. Turn off the heat, cover and let sit for 15 minutes to allow the flavors to meld.

Beat the egg yolks with the remaining third of sugar. Add one or two ladles of the hot custard to the beaten yolks and mix well. Add the egg yolk mixture back to the remaining custard. Stir well. Turn on heat and cook custard a further 3 to 5 minutes, just to the simmer. Do not boil!!! Strain the custard mixture through cheesecloth or a fine sieve.

Preheat the oven to 325F. Put the ramekins in a shallow rectangular pan. Divide the pumpkin custard evenly among 6 ramekins. Pour boiling water half way up the sides of the ramekins, cover loosely with a sheet of foil and bake.

Start checking the custards after 30 minutes. They should take anywhere from 30 to 45 minutes to bake. They should still have a “jiggle” in the center about the size of a dime. Do not fully bake the custards.

Remove the pan from the oven. The custards should be kept in the hot water in the baking pan for a further half an hour. The sheet of foil should still be loosely on top as well. After half an hour, the custards should have finished baking and there will no longer be a jiggle area in the center. Remove the foil cover being careful not to drip water from the foil on the custards. Remove the ramekins from the hot water and cool at room temperature a further half an hour. Now cover each ramekin with saran and refrigerate over night or up to 2 days.

Toast the pecans in a 350F oven for 8 minutes. Remove pecans from the oven, cool and coarsely chop the pecans.

To serve, sprinkle each pot de crème with some chopped pecans, then put on a dollop of whipped cream, sift a bit of cocoa and cinnamon over the whipped cream, top with a small chocolate truffle or a chocolate coated coffee bean and if desired, drizzle with some maple syrup.

07-27-2009, 10:42 PM	#166
redforever Franchise Player Join Date: Feb 2006 Exp:	And if you want the taste of pumpkin pie, but not made in pie form, try a pumpkin pot de crème. I juggled around with ingredients and made up this recipe. PUMPKIN POT DE CRÈME 500 ml (2 cups) whipping cream 1/3 cup sugar, divided 5 egg yolks 1 tsp cinnamon 1/4 tsp each of ginger, nutmeg and cloves 1 tsp dark rum 1/2 vanilla bean 1 cup pumpkin puree (not pumpkin pie filling) 1/2 cup toasted pecans 1/4 cup maple syrup chocolate coated coffee beans or chocolate truffles 6 ramekins, 6 ounce size Put the whipping cream, two thirds of the sugar, the spices and the pumpkin puree in a medium sized saucepan. Slit the vanilla bean vertically and scrape out the seeds. Add both the seeds and the vanilla pod to the cream mixture. On medium low heat, slowly bring the custard mixture to a simmer. Add the rum. Turn off the heat, cover and let sit for 15 minutes to allow the flavors to meld. Beat the egg yolks with the remaining third of sugar. Add one or two ladles of the hot custard to the beaten yolks and mix well. Add the egg yolk mixture back to the remaining custard. Stir well. Turn on heat and cook custard a further 3 to 5 minutes, just to the simmer. Do not boil!!! Strain the custard mixture through cheesecloth or a fine sieve. Preheat the oven to 325F. Put the ramekins in a shallow rectangular pan. Divide the pumpkin custard evenly among 6 ramekins. Pour boiling water half way up the sides of the ramekins, cover loosely with a sheet of foil and bake. Start checking the custards after 30 minutes. They should take anywhere from 30 to 45 minutes to bake. They should still have a “jiggle” in the center about the size of a dime. Do not fully bake the custards. Remove the pan from the oven. The custards should be kept in the hot water in the baking pan for a further half an hour. The sheet of foil should still be loosely on top as well. After half an hour, the custards should have finished baking and there will no longer be a jiggle area in the center. Remove the foil cover being careful not to drip water from the foil on the custards. Remove the ramekins from the hot water and cool at room temperature a further half an hour. Now cover each ramekin with saran and refrigerate over night or up to 2 days. Toast the pecans in a 350F oven for 8 minutes. Remove pecans from the oven, cool and coarsely chop the pecans. To serve, sprinkle each pot de crème with some chopped pecans, then put on a dollop of whipped cream, sift a bit of cocoa and cinnamon over the whipped cream, top with a small chocolate truffle or a chocolate coated coffee bean and if desired, drizzle with some maple syrup. Last edited by redforever; 07-28-2009 at 12:18 AM.