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Maple Pumpkin Pots De Creme

Maple Pumpkin Pots De Creme

Mini-pumpkins with their tiny capacity and dressy looks are perfect for this rich dessert. When serving, pour a little maple syrup around the edge of the custards and garnish with a midget blob of whipped cream.

  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 3/4 cup pure maple syrup
  • 1/2 cup canned solid-pack pumpkin
  • 7 large egg yolks
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon salt
  • 8 to 10 approximately 4-inch in diameter Jack-Be-Little pumpkins, cleaned, plus their lids

Preheat oven to 325 degrees. Whisk together cream, milk, syrup and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg and salt in a bowl.

Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then fill pumpkin shells, leaning their lids against them. (You may have some custard left over, depending on size of shells). Place pumpkins in a baking pan and pour 1/4 cup boiling water around them.

Cover pan with foil and bake in middle of oven until custard is just set but still jiggles, about 30 to 35 minutes. Transfer pumpkins to a rack to cool. Chill, covered, until cold, at least 2 hours. May be prepared a day ahead.

Gourmet

Thursday, October 30, 2003

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