Recipe of the Day: Pumpkin Chai Pots de Creme

I thought to myself…sure are scrimpy serving sizes…2 WHOLE ounces!!! WOW…couldnt have eaten 3 I promise!!! I got this recipe out of the current and much anticipated Victoria Magazine.


1 1/2 cups half and half (called for milk…I splurged!)
1/2 cup canned pumpkin
1/4 cup sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
10 egg yolks (OMG – YES!!! 10 egg yolks…this is SOOO rich!!)
fresh whipped cream, and crumbled pistachios

Preheat oven to 325°.
Combine milk, pumpkin puree, sugar, light brown sugar, vanilla extract, ground cloves, ginger, cinnamon, nutmeg, and salt in a small saucepan. Whisk to combine. Just as mixture begins to boil, remove from heat.
In a small bowl, whisk egg yolks. Stir egg yolks into hot milk mixture a little at a time. Strain mixture.
Evenly divide mixture among 12 (2-ounce) espresso cups. Place espresso cups into a large baking dish. Fill baking dish with enough water to come halfway up sides of espresso cups. Bake for 40 to 45 minutes, or until a dime-size portion in the center of each custard jiggles. Remove from oven, and cool in baking dish for 30 minutes.
Remove cups from pan and wrap with plastic wrap, being careful not to let plastic touch the surface of custard. Cool in refrigerator for 4 hours before serving.
Garnish with fresh whipped cream and crumbled pistachios, if desired.

These were sooo yummy. Still have two in the frig…will eat one when I get back from shopping in the city today.

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I love your blog. Your recipes are great. I hope you have a nice Thanksgiving. (o;