Ingredients
Method
- Heat the oven to 300f (150c). Set six small ramekins in a baking dish big enough to hold all six ramekins, and boil the kettle.
- Warm the cream and milk in a saucepan until steaming, with tiny bubbles at the edge. Do not let it boil. Remove from heat.
- In a bowl, whisk the yolks, brown sugar, maple syrup, pumpkin, spices, vanilla and salt until smooth.
- Slowly whisk the hot cream into the pumpkin mixture, a little at a time so the yolks don’t scramble. Pour the custard through a fine-mesh strainer into a bowl. This removes any bits of egg and spice, and gives you a smoother custard. Skim off any foam on top.
- Use a measuring cup to scoop the custard and pour it into the ramekins. Add the hot water to the dish to come halfway up the sides of the ramekins. Gently move the baking dish to the preheated oven. Bake 30 to 40 minutes, until the edges are set and the centers still wobble slightly.
- Lift ramekins out of the water and cool to room temperature, then cover and chill for at least 4 hours or overnight.
- Serve with softly whipped cream and a pinch of cinnamon, or a Biscoff cookie placed in the middle of the whipped cream.
The Culinary Chase’s Note
I checked mine at 30 minutes, and they were still too wobbly. Another 5 minutes did the trick. We live at 3,400 feet, so baking times can vary. Start checking at 30 minutes. The edges should be set, with just a slight wobble in the center.
Don’t skip straining and skimming in step 4. Without it, you’ll get tiny bubbles across the top. It doesn’t change the taste, but a silky, smooth top is what a proper pot de crème should look like.