Pumpkin Pots de Crème with
Chocolate-Pumpkin Seed Brittle
Makes 10 each
1 cup heavy cream
¾ cup whole milk
¾ cup pure maple syrup
½ cup canned pumpkin or ¾ cup fresh roasted and pureed pumpkin
7 large egg yolks
½ tsp. cinnamon
1/8 tsp freshly grated nutmeg
1/8 tsp salt
10 (2-3oz) custard cups or ramekins
Whipped cream, for garnish
- Preheat oven to 325°F.
- Whisk together cream, milk, maple and pumpkin in a heavy saucepan and bring just to a simmer over medium heat.
- In a bowl, whisk together yolks, cinnamon, nutmeg, and salt.
- Add hot pumpkin mixture to yolks in a slow, steady stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups.
- 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. Transfer custards to a rack to cool completely. Chill, covered, until cold, about 2 hours.
Chocolate- Pumpkin Seed Brittle:
8 ounces butter
8 ounces sugar
1.5 ounces water
½ tsp. salt
1 tsp pumpkin pie spice
¼ tsp salt
1 cup roasted pumpkin seeds or pepitas
8 ounces dark chocolate
1 tsp flaky sea salt
2 sheets parchment paper
- In a heavy bottom saucepan, combine the butter, sugar, water and salt. Bring to a simmer, stirring constantly.
- Cook until the toffee reaches a rich caramel color (if using a thermometer, bring to 300° or hard-crack stage).
- Remove from heat and add the pumpkin spice and seeds.Stir well to incorporate.
- Pour mixture onto baking pan and smooth with the back of an offset spatula to spread evenly. Cool completely.
- Meanwhile, temper the chocolate. If you aren’t familiar with tempering, place the chopped chocolate (or chips) into a microwave-safe bowl. Heat in 30-second increments, stirring between runs, until the chocolate is 2/3 melted, with the remaining chocolate left in chunks. At this point, stop heating the chocolate and just stir until the chunks melt with the heat of the chocolate.
- Lift the paper liner with the brittle from the pan and place on the counter. Replace with a new liner. Flip the brittle over onto the new liner, with the flat side of the brittle now on top.
- Using an offset spatula, spread the tempered chocolate onto the brittle in a smooth layer. Top with sea salt and allow to cool until set.
- Break into bite-size pieces. Garnish pot de crème with whipped cream and brittle. Store remainder in an airtight container at room temperature.