Prep time: 45 min
Cook time: 25 min
Chill time: 2 hours
Ready in: 3 hours, 10 min
Serves: 6- 8
Cook time: 25 min
Chill time: 2 hours
Ready in: 3 hours, 10 min
Serves: 6- 8
Ingredients:
CARAMEL SAUCE:
1 c. sugar
4 T. water
4 T. butter
10 T. heavy cream
1/2 tsp. salt
CARAMEL SAUCE:
1 c. sugar
4 T. water
4 T. butter
10 T. heavy cream
1/2 tsp. salt
POT DE CREME:
2 c. heavy cream
5 large egg yolks
1/4 c. sugar
Pinch of salt
1/2 c. + 2 T. pumpkin puree
1/4 c. caramel sauce (ingredients above, directions follow)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 tsp. vanilla
2 c. heavy cream
5 large egg yolks
1/4 c. sugar
Pinch of salt
1/2 c. + 2 T. pumpkin puree
1/4 c. caramel sauce (ingredients above, directions follow)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 tsp. vanilla
Directions:
- Beginning with making the caramel sauce, add sugar and water into a saucepan over medium low heat
- Stir until sugar has dissolved; using a wet brush to remove any crystals that form on the side while cooking
- Once sugar has dissolved, increase heat to high
- Periodically use handle to give the pot a swirl to keep the mixture moving; do not stir the mixture directly
- Mixture will start to bubble after a minute
- As mixture darkens to a deep amber color, approximately 5- 7 min, add butter and cream to saucepan
- Mixture will bubble wildly; whisk to combine (bubbles will subside upon cooling)
- Add salt and stir to combine
- In a separate, medium saucepan, bring Pot de Creme cream and sugar to a boil, whisking constantly until sugar is dissolved
- Put aside and let cool for 5 min
- In a medium, heatproof bowl, whisk egg yolks
- Add 1/4 c. cream mixture to eggs and whisk to combine
- Continue adding cream mixture in 1/4 c. increments to eggs until the two are fully combined
- Place fully combined mixture back in a pot and cook over moderate heat, stirring, until custard coats the back of the spoon, about 4 min
- Add remaining ingredients and stir to combine
- Transfer mixture to a blender and puree until very smooth, about 1 min
- Pour finished custard through a strainer into individual serving dishes
- Refrigerate until chilled, about 2 hours
- Stir until sugar has dissolved; using a wet brush to remove any crystals that form on the side while cooking
- Once sugar has dissolved, increase heat to high
- Periodically use handle to give the pot a swirl to keep the mixture moving; do not stir the mixture directly
- Mixture will start to bubble after a minute
- As mixture darkens to a deep amber color, approximately 5- 7 min, add butter and cream to saucepan
- Mixture will bubble wildly; whisk to combine (bubbles will subside upon cooling)
- Add salt and stir to combine
- In a separate, medium saucepan, bring Pot de Creme cream and sugar to a boil, whisking constantly until sugar is dissolved
- Put aside and let cool for 5 min
- In a medium, heatproof bowl, whisk egg yolks
- Add 1/4 c. cream mixture to eggs and whisk to combine
- Continue adding cream mixture in 1/4 c. increments to eggs until the two are fully combined
- Place fully combined mixture back in a pot and cook over moderate heat, stirring, until custard coats the back of the spoon, about 4 min
- Add remaining ingredients and stir to combine
- Transfer mixture to a blender and puree until very smooth, about 1 min
- Pour finished custard through a strainer into individual serving dishes
- Refrigerate until chilled, about 2 hours
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