Making Pumpkin Spice Latte Pots De Creme

This is probably my favourite out of today’s stream of pumpkin madness (yes, I had a bite of all three). There’s just something about the velvety smoothness of pots de creme that leaves you wanting more. That and also because the combination of bitter coffee and pumpkin provided a richness that chocolates can only ever dream of giving.

Pumpkin Spice Latte Pots De Creme:

[ 1 cup heavy cream + 1/4 cup granulated sugar + 1 teaspoon salt + 2 egg yolks + 1/3 cup pumpkin puree + 1/4 teaspoon ground cinnamon + 1/8 teapsoon ground nutmeg + 1/4 teaspoon ground cloves + 1/2 teaspoon vanilla + 1/4 cup strong brewed coffee ]

Bring cream, sugar and spices just to a boil and then turn off the stove and take off heat.

In a bowl of an electric mixer, whisk together yolks, pumpkin puree, vanilla extract and coffee.

Add the milk mixture in a steady stream into the pumpkin mixture and continue to whisk at medium speed

Divide evenly between custard cups or ramekins. Place ramekins in a roasting pan.

Fill the roasting pan with hot water until halfway.

Bake custards in the pan (hot bath) covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, approximately 25 to 30 minutes.

Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.

Serve with a dollop of whipped cream on top.