Roasted Pumpkin Pot de Creme

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Short days and crisp nights are just around the corner, which is also a sign to start making comfort food.  Food to nourish our souls, and keep us warm during the long winter months.  Most people think of comfort food as being savory, but, it can also be a sweet little bite of love such as this delicious Roasted Pumpkin Pot de Creme recipe.

Pot de cremes are exactly that;  a little bit of love.  They are so rich, and flavorful, that you only need a couple bites.  Couple weeks ago, I made these pot de cremes with some roasted pumpkin puree.   We were in the middle of a big move, somewhat homeless and found ourselves house-sitting for friends.  Our lives felt a bit out of sorts, and we yearned for some comfort.  While a big pot of soup came to mind, after roasting some pumpkins, we decided something sweet was in order.  This pot de creme recipe is simple to make, and easier to eat;  we could not stop at just one!  It would be really lovely served alongside Thanksgiving giving.

Some of you may have seen some tweets that I am in Austin.  I will be here for another week, and Lenny is back home taking care of business.  This is the first time we have been apart for more than a few days;  it is strange for me not to see him every day, even though we talk.  It is not uncomfortable, just a bit strange.  I came down a few days ago to share some time with an old friend, before embarking on a project.  Last night we realized we have known each other for 20 years;  but, it feels like only yesterday.  We have been sharing food, wine, and special time with her lovely teenage girls (it is making us both to relive our youth a bit).  It has been really sweet, and comfortable, just as the pot de cremes were.  Starting Sunday, I will be stepping out of my comfort zone, and submerging myself in some personal growth.  I will be spending a week with some very talented photographers, Lynn, Penny, and Scott, during their Photographic Muse Austin Workshop.  I am really excited to submerge myself and to learn everything that I can in one short week.  Hopefully, finding a little time to also share with Y’all.  In the meantime, make yourself a batch of these pot de cremes.

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Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Yield: 6 servings

Roasted Pumpkin Pot de Creme

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Ingredients

• 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
• FOR THE MAPLE WHIPPED CREAM
• 1/2 cup heavy cream
• 1 tablespoon pure maple syrup

Instructions

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.


MAKING THE MAPLE WHIPPED CREAM


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.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.