Pumpkin Pot De Creme Tarifi

Malzemeler

• 2 cups whipping cream, 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 cup pumpkin puree, 1/2 vanilla bean, split and scraped, 1 teaspoon dark rum, 5 egg yolks, 2 tablespoons white sugar, 1/2 cup chopped toasted pecans, 1/4 cup maple syrup

Hazırlanışı

1. * Preheat oven to 325 degrees F (165 degrees C). * 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. * 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. * Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil. * 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 ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes. * Cover each ramekin with plastic wrap chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

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