Several years ago, I was lucky enough to work with a small group of people. We were pretty close since we mainly interacted with each other and this made holiday parties AWESOME- no more than 10 of us at an amazing San Francisco restaurant with lots of wine bottles and delicious desserts.
It was at one of these holiday parties that I had my first pot de creme: creamy, rich, BUTTERSCOTCH FLAVOR. I’ve been a die-hard fan ever since.
Miette’s Ferry Building location frequently offers a chocolate version, perfectly cooked in a small glass jar. (I believe their recipe also appears in their cookbook.) It’s been my go to for years when I’ve had a craving, but what about something a little more appropriate than chocolate for the season? I was thinking about a crust-less pumpkin pie pudding when it hit me: pot de creme, spiced, cooked in a mason jar and topped with a cream cheese topping.
YES, MA’AM.
- 1 1/2 cups heavy cream
- 3/4 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup cream cheese
- 3 tablespoons heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Pour the heavy cream into a saucepan and stir over medium heat until the cream is warm and begins to steam. Remove the cream for the heat and whisk in the pumpkin puree, pumpkin pie spice and vanilla extract. Set aside.
- Whisk together the egg yolks and sugar until pale yellow and thick (about five minutes). This is easily accomplished with a stand mixer and the whisk attachment, but if you're patient you can probably us a hand mixer as well.
- Slowly pour the warm pumpkin mixture into the egg yolks while whisking. Note that you don't want the egg yolks to cook at all, so you'll want to go nice and slow with only a bit at a time- especially at first.
- Using a fine mesh strainer, transfer the mixture from the mixing bowl into a large batter bowl. This step is optional, but it makes for a smoother final product and the spout will help you pour without drips.
- Pour mixture into four ramekins.
- Place the ramekins into a baking pan. Fill the pan with boiling (or very warm water) so that the ramekins are submerged about halfway in the water.
- Bake at 325 degrees for 30-40 minutes, or until set. They are done when the centers are only slightly jiggly and wobbly.
- Allow the pots de creme to cool completely, then cover and transfer to the fridge. Refrigerate for at least four hours before serving.
- Beat cream cheese, heavy cream, sugar and vanilla extract together with a mixer until smooth. Refrigerate until serving.
- Garnish pots de creme with cream cheese topping and a sprinkle of cinnamon or pumpkin pie spice!
Truly, these desserts could not be more perfect. Not only does it embody pumpkin pie in a darling little jar, but it’s a perfect flavor combination when compared with the cool tang of the cream cheese topping.
If you choose to use mason jars as well (rather than ramekins or another glass over-proof dish), you can totally customize the look or make it pretty for guests.
Very important things to note:
1. It’s a perfect serving.
2. It keeps in the fridge for 4-5 days. (And makes, amazingly, 4-5.)
3. What I’m saying is: I LIKE THAT EQUATION IN #2.
