Maple Pumpkin Pots De Creme

“I saw this today on Sara's Secrets, episode 'All About Maple Syrup'. They looked so good in their individual ramekins, I had to come post it here so I could find it again.”
1hr 15mins
10 individual custards

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
  3. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
  4. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.
  5. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).
  6. Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.
  7. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.

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