Caramel Pumpkin Pot de Crème
This no-bake pot de crème is where custard meets pumpkin for an easy-to-make fall dessert. Simple in design and in flavor, this uncomplicated dessert may surprise you with its ability to leave you reaching for seconds.
As many of you know I spent this past weekend in Philadelphia eating and drinking my way through the city with some other bloggers. Along with discovering great eats and drinks, I also discovered—crap, I’m old. Not only could I not keep up with the 2AM pub crawl, but when I got home on Sunday night I couldn’t find the energy to post.
I was down and down for the count yesterday as well, so my apologies for the few missed postings. Although stay tuned, tomorrow I’m excited to be posting a delicious and adorable mini crepe cake.
A few notes:
- Use room temperature eggs to prevent curdling.
- This dessert can be served warm or chilled.
- Variation: Add 4-6 tablespoons of bourbon to the pot de crème at the end for a boozy dessert.
- If you can, use homemade caramel sauce as it has a deeper flavor and avoids the overly sweet flavoring found in commercial caramel sauce.
Caramel Pumpkin Pot de Crème
Serves 6-8 people
Ingredients:
Pot de Creme:
- 2 cups heavy cream
- 5 large egg yolks
- ¼ cup plus sugar
- Pinch of salt
- ½ cup plus two tablespoons of pumpkin puree
- ¼ cup homemade caramel sauce (recipe follows)
- ½ teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon vanilla
Homemade Caramel Sauce:
- 1 cup granulated sugar
- 4 tablespoons water
- 4 tablespoons unsalted butter
- 10 tablespoons of heavy cream
- ½ teaspoons of kosher salt
Directions:
Pot de Creme:
- In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.
- In a medium heatproof bowl, whisk the egg yolks. Add ¼ cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in ¼ cup increments to eggs until the two are fully combined. Place fully combined mixture back in to a pot and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Add in pumpkin puree, caramel sauce, cinnamon, nutmeg, cloves and vanilla and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the finished custard through a strainer.
- Refrigerate until chilled about 2 hours.
- To serve warm: Let the pots de crème stand at room temperature for 15-20 minutes prior to serving.
Homemade Caramel Sauce:
1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a deep amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
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I’m loving the simplicity of this recipe.
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Oh yes yes yes please!! Definitely giving this one a whirl stat!
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I bet this would be a big hit around Thanksgiving :) And I so wish I could go prop shopping with you. You’ve always got the best items to showcase your treats!!
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Those look so beautiful! I love all these pumpkin recipes!
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Wow, those look SO good! I love that you don’t have to bake it either. When I’m cooking for a holiday dinner it seems like there are always too many things that need time in the oven, so having a dessert that can be cooked on the stove is great.
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Oh my goodness, these sound incredible. The homemade caramel really puts it over the top, love it. :-)
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I love all your simple recipes. I especially love all these no-bake treats you come up with.
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Pumpkin is one of my favorite flavors and I’ve never had in a pot de creme, so I can’t wait to try this.
Where did you get that beautiful platter/bowl?
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MMMM! Love the tip on the bourbon. The flavor it will impart to the pumpkin and caramel will be diviiiine! and so fall-appropriate!
I’ll take one of those big pots in the photo. :)
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I love that platter! Really nice color palette here.
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Absolutley stunning, Naomi!
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Yum, these look so good! I love that platter and the spoons!!
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Sounds perfect!
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This looks SO good. I’ve been looking for pumpkin recipes to make this autumn/Halloween and this looks absolutely perfect – something a bit different from all those pumpkin pies and pumpkin frosted brownies!
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These look delish. I love anything I can make that doesn’t require the oven on Thanksgiving day.
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omg, amazing! best part, it’s gluten-free so I can eat this!
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Wow. That looks great. I love the platter, the colors and the recipe!
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What did you use to garnish the tops?
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Naomi replied: — October 6th, 2011 @ 3:26 am
Becca-The topping is whipped cream with pumpkin puree folded in.
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Your recipy sound very good – we will work on it at the comming sunday. But the way you serving!!!!! Beautiful!!!
Thank you!
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This looks fantastic!
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Another winner! It just got added to my Thanksgiving list!
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These beauties look to die for! Wish I would sink into one right now.
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These are gorgeous and sound so so good! Love the styling, Naomi!
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