Pumpkin pot de creme –Delight in the seasonal flavors of fall with this exquisite Maple Pumpkin Pot de Crème paired with a crunchy Pumpkin Seed Brittle. This sublime dessert not only captures the essence of autumn but also serves as a perfect centerpiece for your next gathering. Below is a detailed recipe that will guide you on how to create this delicious treat.
Maple Pumpkin Pot de Crème
This rich and creamy dessert is infused with maple syrup, providing a natural sweetness that beautifully complements the pumpkin flavor. The velvety texture makes it a luxurious indulgence.
Ingredients
- 1 cup pumpkin puree (fresh or canned)
- 2 cups heavy cream
- 1/2 cup pure maple syrup
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium saucepan over medium heat, warm the heavy cream until it begins to simmer, then remove it from the heat.
- In a separate bowl, whisk together the pumpkin puree, maple syrup, egg yolks, vanilla extract, pumpkin pie spice, and salt until smooth.
- Slowly whisk the warm cream into the pumpkin mixture, ensuring that it blends thoroughly.
- Pour the mixture into ramekins or small pots, filling them about three-quarters full.
- Place the ramekins in a baking dish and fill the dish with hot water, allowing it to reach halfway up the sides of the ramekins. This will create a steam bath for even cooking.
- Bake for 30-35 minutes or until the centers are set but still slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours before serving.
Pumpkin Seed Brittle
This crunchy topping adds an extra dimension of flavor and texture to the creamy pot de crème. The combination of sweet and salty will make your taste buds dance.
Ingredients
- 1 cup raw pumpkin seeds
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon sea salt
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine sugar and water over medium-high heat. Stir until the sugar dissolves.
- Add the pumpkin seeds and cook without stirring until the mixture becomes golden and caramelized, about 10 minutes.
- Remove from heat and stir in sea salt, butter, and vanilla extract until well combined.
- Pour the mixture onto a parchment-lined baking sheet, spreading it out into an even layer.
- Allow it to cool completely before breaking it into pieces.
Serve your Maple Pumpkin Pot de Crème chilled, garnished with pieces of Pumpkin Seed Brittle for a stunning presentation. This dessert is sure to impress your guests and become a beloved fall favorite!