What do Pots de Creme, Creme Caramel and Creme Brulee all have in common? They are all custards that are ‘typically’ baked in a water bath until firm. Try out this Pumpkin Pots de Creme to celebrate National Pots de Creme Day!
A couple of things make pots de creme distinctly different – ‘typically’ there is no caramelized sugar in a pots de creme. Creme Caramel has caramelized sugar on the bottom and Creme Brulee has caramelized sugar on top. And, the cups that pots de creme are ‘typically’ (there’s that word again) made in are known as pots de creme cups.
Well, this Pumpkin Pots de Creme takes a departure from it’s classic past and is made right on top of the stove. No having to move the water bath full of hot water from the oven. Simply set up a double boiler – I use a tight-fitting metal bowl over a pot of simmering water. Just make sure the bowl isn’t touching the water.
And, since these don’t have to go in the oven, you can use anything you want to serve this in; demitasse cups, shot glasses and even food-safe votive holders.
And, I even managed to get caramelized sugar in there two different ways – as part of the mix and after the pots de creme have been chilled, top them with caramel, (check out my 7 Tips for Perfect Caramel), and Maple Bourbon Whipped Cream. I just so happened to have some GF Speculoos Cookies in my freezer, so I buzzed a few of those up for the perfect finish.
Take your pick of good bourbon for the Maple Bourbon Whipped Cream!
And, check out my 7 Tips for Perfect Caramel!
Oh my these are good. And, they’re in these teeny little cups. That can’t have many calories…
Photography by: Karie Sofie Photography