Healthy Desserts Nutrition Recipes

RECIPE: Pumpkin Pots de Creme

pumpkin-pots-de-creme
Melts in Your Mouth…Not in The…Pot?!

It’s that time of year again…PUMPKIN time!
This is a famous French desert that consists of a “loose” custard dating all the way back to the 17th century!

The name means “pot of custard” or “pot of creme” (the latter also refers to the classic white porcelain cups in which the desert has been traditionally served in). And the rich desert is known to melt right in your mouth!

And this most timely holiday presents the PERFECT excuse to indulge, thereby crowning you an A+ patriot by (delicious) default! Plus, with Fall just around the corner, why not put a twist on it…salute to Pumpkin Pots de Creme!

Pumpkin Pots de Creme
Melts in Your Mouth…Not in The…Pot?! It’s that time of year again…PUMPKIN time! This is a famous French desert that consists of a “loose” custard dating all the way back to the 17th century! The name means “pot of custard” or “pot of creme” (the latter also refers to the classic white porcelain cups in which the desert has been traditionally served in). And the rich desert is known to melt right in your mouth! And this most timely holiday presents the PERFECT excuse to indulge, thereby crowning you an A+ patriot by (delicious) default! Plus, with Fall just around the corner, why not put a twist on it…salute to Pumpkin Pots de Creme!
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Ingredients
  1. 2 cups whipping cream (low fat optional- although the consistency will be altered)
  2. 1/4 cup sugar
  3. 1 teaspoon cinnamon
  4. 1/4 teaspoon ground ginger
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 teaspoon ground cloves
  7. 1 cup pumpkin puree
  8. 1/2 vanilla bean, split and scraped
  9. 1 teaspoon dark rum
  10. 5 egg yolks
  11. 2 tablespoons white sugar
  12. 1/2 cup chopped toasted pecans (optional)
  13. 1/4 cup maple syrup
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean (pod and seeds) in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
  3. Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
  4. Arrange 6 small porcelain bowls/cups in a shallow baking dish. Pour the custard evenly into the cups. Pour boiling water into the baking dish to half-way up the sides of the individual cups. Loosely cover the baking dish with aluminum foil.
  5. Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each bowl/cup, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
  6. Cover each cup with plastic wrap; chill in refrigerator overnight. Top each custard with pecans(optional) and maple syrup to serve.
  7. INDULGE!
Notes
  1. P.S. This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie.
  2. Nutritional imbalance is the root cause of most illnesses. You nourish your body – your body heals itself. It’s that simple. Our entire lives we’ve been told to eat cheap. We’ve been told that medicine will heal us. We’ve been told that our diseases are incurable. Well, it’s time to prove them wrong. It’s time to fight back against Big Food and Big Pharmaceutical companies. Let’s live longer, be healthier, chase more dreams, love deeper.You know the cure. You’ve always known. You are what you eat.
Viance Nutrition http://blog.viance.com/
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Viance Nutrition

Hi! I'm Walt Landi the founder and CEO of Viance Nutrition. Welcome to our Blog. I maintain this Blog as a free resource for anyone wishing to improve their health. Your comments and feedback are always welcomed and you can email me direct at walt@viance.com if you have any suggestions. Thanks. Ps. Spread the word and check out our products at viance.com. :)

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