Maple Pumpkin Pots de crème

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Maple Pumpkin Pots de crème

yield: 11- 4 oz. cups

2 cup heavy cream

1½  cup whole milk

1½  cup pure maple syrup

1 cup canned solid-pack pumpkin

14 large eggs yolks

1 tsp. cinnamon

¼ tsp. freshly grated nutmeg

¼ tsp. salt

1. Preheat oven to 325 degrees.

2. Whisk together cream, milk, syrup, pumpkin in saucepan. Simmer over moderate heat.

3. Add pumpkin mixture to yolks in slow stream, whisking constantly.

4. Pour custard through fine-mesh sieve.

5. Bake custards in hot water bath, 35 mins.