Pumpkin Pot de Creme with Chocolate Crust and Spiced Whipped Cream
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.
|1⁄3||box||chocolate wafers (approx. 16 cookies)|
|1||pt||Stonyfield Organic Heavy Whipping Cream|
|1⁄2||c||Stonyfield Organic Whole Milk|
Process wafers and 1 Tbs. crystallized ginger in a food processer until fine crumbs. Add butter and process again until mixed.
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.
Save remaining crumbs and additional Tbs. of crystallized ginger for garnish.
Pot de Creme
Preheat oven to 350.
Mix together the cinnamon, nutmeg, ginger and cloves in a small bowl.
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).
Using a mixer, whip the yolks and sugar in a separate bowl until they become pale yellow and thick, approx. 4 minutes.
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.
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.
Let cool for 1 hour and place overnight in the fridge. They can be made ahead several days.
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.
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