Pumpkin pots de creme
Recipe for chocolate-pumpkin cream
Today I invite you to a delicious autumn dessert – pumpkin pots de creme. Pots de creme is a delicious French chocolate dessert with a pudding-like consistency. Here, pumpkin and spiced seasonings are added to the chocolate cream to create a sensational autumn dessert. You must try it!
Table of content
Pumpkin pots de creme recipe step by step
If you like simple yet sophisticated desserts, you must try this recipe!
Pumpkin pots de creme recipe with video
Wyposażenie
- 4 ramekins or small ovenproof bowls
- larger airtight baking dish
Składniki
ingredients for pumpkin pots de creme
- 180 ml heavy cream
- 60 ml milk
- approx. 110 g pumpkin puree (- 0.5 cup)
- 2 tablespoons brown sugar
- 1/8 teaspoon gingerbread spice
- 60 g dark chocolate (chopped)
- 2 egg yolks (from L-sized eggs)
Instrukcja
How to make pumpkin pots de creme
- Pour heavy cream and milk into a saucepan, add brown sugar and gingerbread spice.180 ml heavy cream, 60 ml milk, 2 tablespoons brown sugar, 1/8 teaspoon gingerbread spice
- Add pumpkin puree and mix thoroughly – heat until boiling.approx. 110 g pumpkin puree
- Remove the pot from heat and add chopped chocolate – stir until the chocolate melts.60 g dark chocolate
- Whisk the egg yolks.2 egg yolks
- Slowly pour in the hot chocolate-pumpkin mixture, stirring constantly.
- Strain the mixture through a fine-mesh sieve to remove any larger pieces of pumpkin.
- Place a piece of paper towel at the bottom of a larger airtight baking dish and arrange the ramekins so they don’t touch.
- Pour the chocolate-pumpkin mixture into the ramekins.
- Pour hot water into the large baking dish – approximately halfway up the sides of the ramekins.
- Cover the baking dish with aluminum foil and place it in an oven preheated to 150 degrees Celsius (top/bottom heat) and bake for about 30 minutes – I removed the foil towards the end and baked the dessert for another 5 minutes.
- Let the dessert cool, then chill in the refrigerator for several hours.
- Before serving, you can additionally decorate the cream with whipped cream or chocolate.
Film
Uwagi
Wartości Odżywcze
Chocolate-pumpkin cream – notes
Autumn is the perfect time for delicious, warming desserts and comfort food. This season always reminds me of aromatic cinnamon and spiced seasonings. Hot chocolate and fragrant apple pie.
For several years now, I’ve been baking various pumpkin cakes in the autumn. Today I have a recipe for a delicious pumpkin dessert for you, specifically a French-style chocolate-pumpkin cream.
I found this pots de creme recipe on the Love & Olive Oil blog, and I liked it so much that I used the leftover pumpkin puree from baking the best pumpkin cake for this very dessert.
What is “pots de creme”?
Pots de creme, literally translated as “pots of cream”. It’s a traditional French chocolate dessert with a pudding-like consistency. Here, the chocolate cream is baked in a water bath and, after baking, chilled in the refrigerator.
List of ingredients and substitutes for pumpkin dessert
In this autumn version of the dessert, pumpkin puree and gingerbread spice are added to the chocolate mixture.
Besides that, we have common and very basic ingredients here:
- heavy cream – I used 30% cream from a carton here – 36% cream can also be used – but then the dessert will have a slightly higher calorie count.
- milk – I used 1.5% cow’s milk – in total, the milk and cream should have a volume of one glass
- chocolate – originally, good quality dark chocolate is used here, and I also used dark chocolate because I like its deep flavor in desserts.
- cane sugar – I only used 2 tablespoons of sugar here – if you like sweeter desserts, add a little more sugar (the dessert is not very sweet), or replace part of the chocolate with sweeter milk chocolate
- pumpkin puree – I recommend Hokkaido pumpkin puree, which is usually quite thick and not very watery. See my post about pumpkin puree, where you will also find a short video on how to prepare such puree.
- gingerbread spice – I added some spice to the dessert to give it a deeper flavor. Remember to use good quality spice – check if your spice doesn’t contain flour! I recommend preparing homemade gingerbread spice and using it wherever needed.
How to make chocolate-pumpkin cream – tips
Preparing the pumpkin dessert itself is not very difficult or time-consuming.
First, heat the heavy cream, milk, sugar, spice, and pumpkin puree together, and when hot, add the chopped chocolate.
Pour the hot mixture over the beaten egg yolks and strain the whole thing through a fine-mesh sieve.
The dessert is baked in a water bath, so the ramekins should be placed in a larger, sealed baking dish, into which hot water is poured – up to about 1/2 the height of the ramekins. Place this dish in the oven and bake.
The dessert is ready when the cream looks set, but the center is still a little “wobbly”. Cool the pumpkin pots de creme and refrigerate for several hours to chill.
After chilling, I decorated my dessert with whipped cream, chocolate sprinkles, and fresh fruit. In this form, this pumpkin dessert looked so beautiful that it could be the centerpiece of any dessert table!
You must try this recipe and let me know in the comments how you liked this autumn pumpkin dessert.
Recommended recipes for French desserts
Be sure to try my other recipes for delicious French desserts and sweets. Here I recommend these three recipes:
Popularne Przepisy
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Chocolate Pumpkin Dessert Recipe
I invite you to try this delicious, simple, yet stunning dessert that combines French and American culinary traditions. Here, the classic French chocolate dessert pots de crème is paired with pumpkin and gingerbread spice, both staples of American autumn baking. Together, they create an incredibly appetizing treat perfect for fall days.
The dessert looks beautiful, and its deep, intense chocolate flavor will delight any chocolate lover. Be sure to check out my detailed step-by-step recipe, complete with preparation photos and a video. With my tips, preparing this pumpkin dessert will be completely hassle-free!
