Pot de Creme is simply a little pot of creme that is served in a lidded cup. Or as we like to call it, a little pot of heaven. This recipe is so delicious, that we made it two weekends in a row. Pretty self-indulgent, but worth every creamy bite.
We picked up two sugar pie pumpkins during our weekend excursions recently, and had all intentions of making savory soups and roasted side dishes to serve with some meat heavy dishes. Fortunately for you, these little fall gems never made it that far.
Instead of simply steaming the pumpkins, we like to roast them. Roasting pumpkin will add a great depth to savory dishes as well as desserts, that call for pumpkin puree. A little added time to prepare, but well worth it. We started with the smallest sugar pie which only gave us a small amount of puree, so we decided it would be best as a sweet dessert. We tossed around ideas of muffins, breads, flans and cookies. After spying some gorgeous brown eggs and heavy cream in the fridge, we knew what we had to make: petite Pots de Creme. We have not had a decent Pot de Creme since we were in France, and mischievous smiles quickly crept across our faces.
While Lenny gently warmed some heavy cream and milk, I went about whisking eggs, sugar, and pumpkin puree in the food processor. Once the mixture was light in color, and the milky mixture was warm, I poured creamy ribbons into the food processor, while it was running to create a thick custard. We decided to bake the pot de cremes in little yogurt jars that we brought back from France. Small baking dishes are perfect, as this dessert is rich, and you only need a couple bites to satisfy your hunger.
This recipe may seem simple to you; but, it is easy to mess it up. The key to making the perfect Pot de Creme is the baking and waiting time. The center of the custard should be a bit loose, at the end of baking. Do not over bake the custard, or it will become rubbery. The delicious aroma will have you diving for a spoon, immediately after removing from the oven, but don’t. You do need to let the pot de cremes sit for 24 hours in the fridge. The wait will be well worth it.
Pot de Creme
- 1 1/2 cup heavy cream
- 1/4 cup whole milk
- 6 egg yolks
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/2 cup roasted pumpkin puree or you can use canned
- Heat the oven 300.
- In a heavy saucepan gently heat the cream and milk; do not bring to a boil.
- In a food processor add the yolks, sugar, pumpkin puree, and vanilla; mix until light in color and well combined, about 1 minute. With the food processor running, slowly add the milk mixture, and then mix for another minute.
- Pour the mixture into 6 small baking ramekins. Place the ramekins in a large glass baking dish, fill the baking dish with boiling water. Bake for 20 – 25 minutes, until the middles are still jiggly. The actual time will depend on how big your ramekins are.
- Cool 1 hour on the counter then in the fridge 24 hours.
Maple Whipped Cream
- 1/2 cup heavy cream
- 1 tablespoon pure maple syrup
- Whip cream in a mixer until soft peaks form. Add the syrup, and gently whip until stiff peaks form. Do not over whip or you will have butter. Making whipped cream only takes a couple minutes.
All photos styled and photographed by Denise Woodward.
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