Recipe Card
Pots de Crème
ingredients
- 2 cups heavy cream
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
- 4 large egg yolks, room temperature
Whipped Cream and Assembly
ingredients
- 3/4 cup cold heavy cream
- 2 teaspoons granulated sugar
- 1/4 teaspoon vanilla bean paste
- 4 gingersnap cookies, finely crushed
- Flaky sea salt, to taste
Pots de Crème
Method
Step 1
Preheat the oven to 325°F. Place 4 (6-ounce) oven-safe ramekins in a shallow baking dish.
Step 2
In a small saucepan over medium-low heat, bring heavy cream and pumpkin pie spice to a simmer. Remove from heat, cover and let steep while you prepare the butterscotch.
Step 3
In a medium saucepan over medium-low heat, cook brown sugar and butter until thick and syrupy, about 5 minutes. Stir a few times with a wooden spoon if needed.
Step 4
Reduce heat to low and whisk heavy cream into butterscotch, whisking constantly. Remove from heat. Add vanilla bean paste and salt and salt. Whisk until smooth.
Step 5
Place egg yolks in a large bowl and whisk to combine. Whisking constantly, slowly add cream mixture. Strain the mixture through a fine mesh sieve into a large measuring cup. Pour into ramekins in the baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides. Cover tightly with aluminum foil and carefully transfer to the oven.
Step 6
Bake for 40-50 minutes until slightly jiggly. Avoid overbaking. Carefully remove pan from oven, uncover and allow to cool completely in water bath. Custards can be enjoyed at room temperature or refrigerated, covered, and served chilled.
Whipped Cream and Serving
Step 1
In the bowl of a stand mixer fitted with a whisk attachment, or with a hand mixer, beat cream, sugar and vanilla bean seeds until soft peaks form, about 3 minutes.
Step 2
Dollop pots de crème with whipped cream and top with crushed gingersnaps and a sprinkle of flaky sea salt before serving.