Pumpkin Pot de Creme with Chocolate Crust and Spiced Whipped Cream

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Green with Envy
This super simple dessert certainly sounds elegant and refined. When you are going to indulge go big or go home. The unusual addition of the chocolate combines a fudgy bottom that mixes perfectly with the pumpkin flavor.

6
Servings

Ingredients

1/3 box chocolate wafers (approx. 16 cookies)
2 T butter (melted)
2 T crystallized ginger
1 pt Stonyfield Organic Heavy Whipping Cream
1/2 c Stonyfield Organic Whole Milk
3/4 c pumpkin purée
1 t vanilla extract
1 t cinnamon
1/2 t nutmeg
1/2 t ground ginger
1/4 t ground cloves
5 egg yolks
3 T sugar
Nutrition Information: 

Preparation:

Chocolate Crust

Step 1

Process wafers and 1 Tbsp. crystallized ginger in a food processor until fine crumbs. Add butter and process again until mixed.

Step 2

Press a heaping Tbsp. of the crumb mixture into each of 6 8oz oven proof containers (I used jelly jars) and press down with a spoon.

Step 3

Save remaining crumbs and additional Tbsp. of crystallized ginger for garnish.

Pot de Creme

Step 1

Preheat oven to 350°.

Step 2

Mix together the cinnamon, nutmeg, ginger and cloves in a small bowl.

Step 3

Heat 1 ¼ cup whipping cream and milk in a saucepan over medium heat. Do not let boil. When the mixture begins to steam, remove from heat and whisk in the pumpkin puree and 1¼ tsp of the spice mixture and vanilla. (the remaining spice is for the whipped cream).

Step 4

Using a mixer, whip the yolks and sugar in a separate bowl until they become pale yellow and thick, approx. 4 minutes.

Step 5

Add the warm pumpkin mixture in a slow steady stream to the egg yolks. Whisk continuously to combine and then whisk for an additional minute.

Step 6

Carefully fill your jelly jars ¾ full. Place the six baking containers into a roasting pan. Fill the roasting pan with hot water to come up ½ way on the jelly jars. Bake on the center rack of the oven for 30-40minutes. The center will be slightly jiggly.

Step 7

Let cool for 1 hour and place overnight in the fridge. They can be made ahead several days.

Whipped Cream

Step 1

Whip remaining ¾ c. Stonyfield Organic Whipping Cream until forms stiff peaks. Add in remaining spice mixture. Place a generous dollop on each desert and garnish with crystallized ginger and cookie crumbs. Serve immediately and enjoy.

Ingredients

1/3 box chocolate wafers (approx. 16 cookies)
2 T butter (melted)
2 T crystallized ginger
1 pt Stonyfield Organic Heavy Whipping Cream
1/2 c Stonyfield Organic Whole Milk
3/4 c pumpkin purée
1 t vanilla extract
1 t cinnamon
1/2 t nutmeg
1/2 t ground ginger
1/4 t ground cloves
5 egg yolks
3 T sugar
Nutrition Information: 

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