Monday, February 26, 2024

Recipe: Pumpkin Pie Pot de Crème

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)

  • 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
  1. Toast the cinnamon stick and star anise in a heavy pan on low heat
  2. Simmer the milk and cream (190’F) with the toasted and ground spices and pumpkin spice syrup
  3. Remove spiced cream mixture from heat, dissolve sugar in it
  4. Allow milk and cream to cool slightly (120’F)
  5. Pour mixture through a strainer
  6. 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)
  7. Stir in pumpkin, mix well
  8. Strain a second time
  9. Make a baine marie (hot water bath) with 4 oz shot glasses and casserole dish
  10. Fill shot glasses with pumpkin cream mixture
  11. 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)
  12. Allow to sit uncovered for 30 minutes
  13. Refrigerate for at least 2 hours
  14. Garnish with whipped cream, mint, shaved white chocolate and caramel

Read the original story here: Wilmington pastry chef puts modern spin on pumpkin pie

Related Articles