Pumpkin Pot de Creme with Chocolate Crust and Spiced Whipped Cream

Directions

Chocolate Crust

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

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

3. Save remaining crumbs and additional Tbs. of crystallized ginger for garnish.

Pot de Creme

1. Preheat oven to 350.

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

3. Heat 1 1/4 c. 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 t. of the spice mixture and vanilla. (the remaining spice is for the whipped cream).

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

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.

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.

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

Whipped Cream

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.