PUMPKIN POT DE CRÈME, SPICED MOLASSES COOKIES & CRÈME DE CHEVRE
Ingredients
For The Pumpkin Pot De Crème
- 4 cups heavy cream
- 1 vanilla bean, split and scraped
- 1 tablespoon cinnamon
- 1 tablespoon allspice
- 1 teaspoon nutmeg
- 2 cups roasted pumpkin puree (New England Pie Pumpkin)
- 1 tablespoon Cruzan Black Strap Rum
- 10 egg yolks
- 3/4 cup granulated sugar
For The Spiced Molasses Cookies
- 3/4 cup butter (softened)
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1 tablespoon vanilla extract
- 1 tablespoon allspice
- 1 tablespoon ginger powder
- 1 tablespoon cinnamon
- 1 tablespoon cardamom
- 1 tablespoon black pepper
- 1 teaspoon cloves
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
For The Crème De Chevre
- 1 cup plain chevre
- 2 cups heavy cream
- 2 tablespoons powdered sugar
Instructions
For The Pumpkin Pot De Crème
- Preheat oven to 325 degrees or 300 degrees with convection.
- Heat the cream, vanilla, cinnamon, allspice and nutmeg over medium heat to a simmer. Cover and let stand for 15 minutes. Stir in pumpkin puree and rum.
- Whisk together the yolks and sugar. Ladle a ¼ cup of cream mixture into egg mixture, followed by another ¼ cup to temper the eggs. Pour egg mixture into the cream mixture and whisk until thoroughly incorporated. Strain into a bowl.
- Arrange 12 ramekins in a shallow baking pan. Distribute custard evenly between the ramekins. Fill the pan with hot water so that the water is covering the ramekins halfway up. Cover the pan with tin foil. Using a skewer, poke 6 to 8 holes evenly across the surface of the foil.
- Bake in preheated oven for 30 minutes. The custard is set when it is jiggly, not splashy. If not set after 30 minutes, turn the oven down by 25 degrees and check again in 10 minutes to ensure that they don’t overcook. Cool in refrigerator for 4 hours. Garnish with Crème de Chevre and Spiced Molasses Cookie.
For The Spiced Molasses Cookies
- Prepare the dough in a standing mixer. Cream together the butter, sugar and spices until light and fluffy. Add the egg and whisk until well incorporated. Add the flour, baking soda and salt. Mix gently until just incorporated.
- Roll into 2-tablespoon-size balls. Place on a lined cookie sheet. Bake at 325 degrees for 7 minutes. Remove from tray and cool on a rack for 10 minutes.
For The Crème De Chevre
- Add all ingredients to standup-mixer bowl. Begin on a slow speed, increasing once everything is smooth. Whip together until the cream forms to a soft peak.
