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Recipe – Pumpkin Pot au Crème


Isn’t this a beauty? Like Cinderella’s carriage, this dusty dusky pumpkin is full of magical promise. I think I’m going to make a pot au crème with it for Thanksgiving…

I’ll peel and cube it, then steam it until it’s very very soft. Then I’ll squash it through a sieve to make a very smooth pureè, and combine a cup of this mixture with 3 cups of heavy cream. I’ll throw the mixture into a pan with a vanilla bean that’s been split, a pinch of nutmeg and a tad of cinnamon, and simmer everything gently for 20 minutes.

Next, I’ll whisk 8 egg yolks with 1/3 cup granulated sugar in a metal bowl that’s sitting over a pan of boiling water for about 7 minutes, whisking and whisking to keep everything fluid.

Then I’ll mix the pumpkin stuff with the egg stuff, mixing it all in the metal bowl still suspended over the steam. I’ll leave it to cook for about 45 minutes, whisking everything every ten minutes and making sure everything is cooking as gently as possible.

Once it’s done, I’ll divide it equally between ten little old-fashioned tea cups, then chill them overnight in the fridge before sprinkling them with a little grated milk chocolate.

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