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Half-Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping
Ingredients:
- 1 3/4 cups whipping cream
- 1 1/2 cups whole milk
- 1/2 cup evaporated cane juice
- Pinch of Kosher salt
- Zest from one orange
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 10 egg yolks
- 1 cup pumpkin puree
For the topping
- 1 1/4 cup whipping cream
- 3 tablespoons bourbon
- 2 tablespoons pure maple syrup
Getting it done:
- Preheat oven to 300 degrees In a nonreactive sauce pan, over medium-low heat, add the cream, milk, cane juice, salt, zest, cinnamon and nutmeg. Bring to a slow simmer. Cook for 2 minutes, then strain into a clean saucepan. In a nonreactive mixing bowl add the egg yolks and pumpkin puree and whip until well blended. Continue to whip the egg pumpkin mix and slowly pour in the warm cream mix. Place 8 each 5 to 6 ounce ramekins in a roasting pan large enough so that they do not touch each other. Divide the custard evenly among them. Pour boiling water into the roasting pan until it reaches half way up the side of the ramekins. Place in the preheated oven and bake for 30 to 40 minutes and the custard is just set. Remove the ramekins from the water and set on a cooling rack. Let cool completely to room temperature then wrap and refrigerate for 8 hours or overnight.
For the topping
- In a chilled nonreactive bowl mix the whipping cream and bourbon. Start to whip the cream and, as the volume grows, drizzle in the syrup until all is incorporated. Whip to soft peaks.
To serve
- Place one good dollop of the whipped cream on each Pots de Crème and serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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