Pumpkin Chai Pots De Créme

Pumpkin Chai Pots De Créme
Serves 12
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  1. 1 1/2 cups milk
  2. 1/2 cup pumpkin puree
  3. 1/4 cup sugar
  4. 1/4 cup light brown sugar
  5. 1 teaspoon vanilla extract
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon ground ginger
  8. 1/4 teaspoon ground cinnamon
  9. 1/8 teaspoon ground nutmeg
  10. 1/8 teaspoon salt
  11. 10 egg yolks
  12. Garnish: fresh whipped cream, and crumbled pistachios
  1. Preheat oven to 325°.
  2. Combine milk, pumpkin puree, sugar, light brown sugar, vanilla extract, ground cloves, ginger, cinnamon, nutmeg, and salt in a small saucepan. Whisk to combine. Just as mixture begins to boil, remove from heat.
  3. In a small bowl, whisk egg yolks. Stir egg yolks into hot milk mixture a little at a time. Strain mixture.
  4. Evenly divide mixture among 12 (2-ounce) espresso cups. Place espresso cups into a large baking dish. Fill baking dish with enough water to come halfway up sides of espresso cups. Bake for 40 to 45 minutes, or until a dime-size portion in the center of each custard jiggles. Remove from oven, and cool in baking dish for 30 minutes.
  5. Remove cups from pan and wrap with plastic wrap, being careful not to let plastic touch the surface of custard. Cool in refrigerator for 4 hours before serving.
  6. Garnish with fresh whipped cream and crumbled pistachios, if desired.
Victoria https://www.victoriamag.com/

From “A Sideboard of Sweet Temptations” in the January/February 2007 issue of Victoria magazine.

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