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

    1. Preheat oven to 325°F.
    2. Whisk together cream, milk, maple and pumpkin in a heavy saucepan and bring just to a simmer over medium heat.
    3. In a bowl, whisk together yolks, cinnamon, nutmeg, and salt.
    4. 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.
    5. 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

  1. In a heavy bottom saucepan, combine the butter, sugar, water and salt. Bring to a simmer, stirring constantly.
  2. Cook until the toffee reaches a rich caramel color (if using a thermometer, bring to 300° or hard-crack stage).
  3. Remove from heat and add the pumpkin spice and seeds.Stir well to incorporate.
  4. Pour mixture onto baking pan and smooth with the back of an offset spatula to spread evenly. Cool completely.
  5. 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.
  6. 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.
  7. 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.
  8. Break into bite-size pieces. Garnish pot de crème with whipped cream and brittle. Store remainder in an airtight container at room temperature.