Chocolate Pumpkin Pot de Creme
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Chocolate Pumpkin Pot de Creme
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Chocolate and pumpkin come together in one silky smooth dessert. It's a perfect alternative recipe to the traditional Thanksgiving pumpkin pie.
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Ingredients
- ¾ ¾ cup heavy cream
- ¼ ¼ cup whole milk
- ½ ½ cup pumpkin puree
- 2 2 tablespoons brown sugar
- ⅛ ⅛ teaspoon pumpkin pie spice optional
- pinch salt
- 2 2 oz 60-80% dark chocolate finely chopped
- 2 2 egg yolks
- ½ ½ teaspoon vanilla extract
- Freshly whipped cream for serving
- Chocolate curls or shavings for topping (optional)
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Instructions
- Preheat oven to 300ºF. Place a damp paper towel in the bottom of a cake pan or casserole dish, and arrange five 3.5oz, four 4oz, or three 6oz ramekins in pan so they are not touching the sides or each other (the towel will prevent the ramekins from sliding around).
- In a saucepan set over low heat, heat heavy cream, milk, pumpkin, sugar, spices and salt until very steamy but not quite boiling (take care not to scald it). Remove from heat and add chocolate; let sit 30 seconds, then whisk until smooth.
- In a separate bowl, whisk egg yolks until smooth. Drizzle in a few ladles of hot cream mixture, whisking constantly, until about half of cream has been incorporated and egg mixture is warm to the touch. Whisk in remaining cream mixture and vanilla.
- Strain through a fine mesh sieve (don't skip this step!) into a spouted 2-cup glass measuring cup or other easily pourable vessel. Carefully pour into ramekins, filling each 3/4 of the way full.
- In a kettle or microwave bring 3-4 cups of water to a boil.
- Carefully pour boiling water into cake pan around ramekins, filling it up to about half the height of the ramekins. Cover with foil, poking a few holes in the top with a paring knife. Carefully place in oven (be very careful not to spill or slosh the hot water). You may find it easier to pull out your oven rack, place the pan on the rack, and pour the water in there, then slide the rack into the oven.
- Bake for 25 to 35 minutes (smaller/shallower ramekins may take less time, larger/deeper ramekins could take upwards of 40 to 50 minutes even), until edges are set and centers are still a little bit jiggly.
- Remove from oven and let cool; once cool enough to handle, remove ramekins from water and place on a wire rack or cutting board; let cool completely to room temperature, then loosely cover and refrigerate for 2 to 3 hours until set. Let come to room temperature for about 30 minutes before serving, topped with freshly whipped cream and chocolate shavings (if desired).
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