Pumpkin Pots de Crème
Pecan pumpkin butter gives classic pots de crème a seasonal spin. We leave the orange zest in the custard, but for an even silkier texture, strain the mixture before pouring into the Weck jars. You can bake the pots de crème in 6- to 8-fl.-oz. (180- to 250-ml) ramekins instead of jars. Place the ramekins in a water bath as directed below, then cover the entire baking dish with aluminum foil and bake at 300°F (150°C) for about 35 minutes.
- 1 1/2 cups (12 fl. oz./375 ml) heavy cream
- 1 cup (8 fl. oz./250 ml) milk
- 1/3 cup (3 oz./90 g) sugar
- Pinch of fine sea salt
- Finely grated zest of 1 orange
- 9 egg yolks
- 1/2 cup (4 oz./120 g) pecan pumpkin butter
- Lightly sweetened whipped cream for serving
- Freshly grated nutmeg for serving
Preheat an oven to 300°F (150°C). Have a pot of boiling water ready.
In a small nonreactive saucepan over medium-low heat, combine the cream, milk, sugar, salt and orange zest and bring slowly to a simmer. In a bowl, whisk the egg yolks until blended, then whisk in the pecan pumpkin butter. Gradually add the hot cream mixture to the egg yolks, whisking constantly.
Place six 5.4-fl.-oz. (170-ml) mini Weck jars in a baking dish just large enough to hold them without touching. Divide the custard evenly among the jars, filling them to within about 1/4 inch (6 mm) of the top. Place the glass lid on each jar (you do not need to use the gasket and clamps). Carefully pour boiling water into the baking dish to come halfway up the sides of the jars. Bake until the custards are just set, 30 to 35 minutes. They will firm up as they cool.
Remove the jars from the baking dish, place on a wire rack and remove the lids. Let cool completely, then cover and refrigerate until well chilled, about 8 hours.
Just before serving, top each pot de crème with a dollop of whipped cream and freshly grated nutmeg. Serves 6.
Adapted from Williams-Sonoma Foods of the World Series, San Francisco, by Janet Fletcher (Oxmoor House, 2004).