Pumpkin Pie Pot de Crème
Recipe provided by Chef Amanda Corbett
Prep time: approx 30 minutes
Bake time: 30 minutes
Total time: 4 hours (including refrigeration time and garnishing)
Ingredients:
- 2 cups – Whole Milk
- 2 cups – Heavy Cream’
- 1 cinnamon stick
- 2 star anise pods
- 2 tablespoons pumpkin spice syrup
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 1/4 cup sugar
- 12 egg yolks, blended
- 2 cups canned pumpkin
- Toast the cinnamon stick and star anise in a heavy pan on low heat
- Simmer the milk and cream (190’F) with the toasted and ground spices and pumpkin spice syrup
- Remove spiced cream mixture from heat, dissolve sugar in it
- Allow milk and cream to cool slightly (120’F)
- Pour mixture through a strainer
- Temper the egg yolks into the cream mixture (This means adding a small amount of the egg yolks to the mixture to even out the temperatures. This prevents the eggs from scrambling)
- Stir in pumpkin, mix well
- Strain a second time
- Make a baine marie (hot water bath) with 4 oz shot glasses and casserole dish
- Fill shot glasses with pumpkin cream mixture
- Cover in foil, bake for 300′ F for 30 minutes in a convection oven (325′ F for 45 minutes in a traditional oven, checking after 30 minutes, “middle should not be jiggly,” says Corbett)
- Allow to sit uncovered for 30 minutes
- Refrigerate for at least 2 hours
- Garnish with whipped cream, mint, shaved white chocolate and caramel
Read the original story here: Wilmington pastry chef puts modern spin on pumpkin pie