Is your mouth watering yet? It aught to be. This Pumpkin Pot de Creme with Maple Spiced Rum Whipped Cream is beyond an improvement on traditional Pumpkin Pie for the holidays.
Pot de Creme
Whether you choose to use canned pumpkin puree or fresh pumpkin puree, this recipe is going to take you some time. You’ll want to make this recipe a day ahead of any holiday meals because it takes at least 3 hours to cool. This way, you can make the most of your last minute cooking time. I don’t even prepare the whipped cream until just before serving.
Start with your pumpkin. In the fall, I like to prepare a number of different batches of pumpkin puree and freeze them. That way, I have fresh pumpkin ready to go at any time. There is always the store bought pumpkin puree as well. To be honest, I don’t feel like there is a whole lot of difference between the two. I just like to make my own because I enjoy it.
To get started, combine your pumpkin puree, half and half and 1/4 of a cup of dark brown sugar in a sauce pan. Make sure you are watching it carefully and stirring it frequently. This will help you prevent it from scorching on the bottom of the pan. Once your mixture begins to boil around the edges, don’t walk away. You’ll want to watch it carefully. As it begins to boil a harder, remove it from the heat and set it aside.
In a medium sized bowl, you’ll want to combine the remaining ingredients. Whip them together until they are well combined and begin to develop slightly frothy look. Once they are well combined, you’ll want to add them to your pumpkin mixture. Because you are adding egg to a warm mixture, you’ll want to make sure you a whisking quickly as you pour slowly to create a smooth creamy custard.
You’re now ready for your ramekins. I found these adorable shallow ones a while back. They are great for an even and quick bake. There are a wide variety of ramekins out there, so do a little research and you might want to spend a little money for really good ones.
Pour your custard in nearly to the top. You’ll want to allow them to rest for a couple of minutes and pop any bubbles that rise to the top. The bubbles won’t effect the baking process or flavor. It’s merely for appearance sake.
Once you have your ramekins filled, you’ll need to add water to your baking dish. Fill the baking dish with water about 1/2 up your ramekins. According to Betty Crocker “Why is custard or crème brûlée baked in a pan of water? The water bath method helps custard bake gently and evenly. Without the hot water, the edges of the custard cook too quickly.” Thanks Betty!
Once your Pot de Creme is finished baking, you’ll want to remove the ramekins from the water as soon as you can. If left in the water bath, they will continue to cook. Cover them individually with plastic wrap and refrigerate for at least 3 hours.
Maple Spiced Rum Whipped Creme
Now for the bomb of all whipped creams. It’s super simple to make and makes you look like you belong in a 5 star restaurant. Simply combine the whipping cream, pure maple syrup, spiced rum (or rum extract) in a bowl and whip them together. I can even manage this with a whisk. It’s that simple. The trick is to make sure the whipping cream is really cold. You could even chill the rum if you have the time.
While this recipe takes a little effort and time, it’s well worth it. Your Pumpkin Pot de Creme with Maple Spiced Rum Whipped Cream will finish off any autumn or holiday dinner with a bang. It’s smooth, cream and not overly so sweet. Enjoy!
Pumpkin Pot de Creme with Maple Spiced Rum Whipped CreamCourse: DessertCuisine: Holiday, SeasonalDifficulty: Challenging
Is your mouth watering yet? It aught to be. This Pumpkin Pot de Creme with Maple Spiced Rum Whipped Cream is beyond an improvement on a traditional Pumpkin Pie for the holidays.
2 cups Half and Half
1/2 cup Dark Brown Sugar
1 cup Pumpkin Puree
6 Large Egg Yokes, room temperature
1 1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Grated Nutmeg
1/4 tsp. Salt
- Maple Spiced Rum Whipped Cream
1 cup Heavy Whipping Cream
2 T. Pure Maple Syrup
2 T. Spiced Rum
- Combine the cream, pumpkin and 1/4 cup of the dark brown sugar in a medium sauce pan. Bring to a hard simmer and remove from heat.
- Combine the remaining ingredients in a medium size bowl and blend to together until they become slightly frothy.
- Slowly pour the custard mixture into the pumpkin mixture while whisking briskly.
- Pour your custard into 6 oz. ramekins.
- Place your ramekins in a baking dish. Fill the baking dish with water about 1/2 way up the ramekins to create a water bath.
- Bake at 325 degrees for 45 minutes or until the centers are just under firm.
- Remove the ramekins from the water bath as soon as possible. Allow to rest for 10 minutes before covering with plastic wrap and refrigerating for a minimum of 3 hours.
- Maple Spiced Rum Whipped Cream
- Combine all of the ingredients in a tall mixing bowl.
- Whip together until you achieve soft peaks.
- Add a dollop of whipped cream to each ramekin just before serving.
8 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.