Steven McHugh of Lüke on the River Walk, 125 E. Houston St., has created a seasonal dessert that is rich and rewarding on several levels.
First, it includes the great flavor of freshly roasted pumpkin, which is far superior to the canned product. (Though you can use the canned version if you run out of time.) A second appeal is the fact that he uses no sugar in the recipe; instead, it is sweetened with maple syrup.
It’s also easy to make. Best of all, the dish tastes great with a magical blend of warm spices, cream and pumpkin infusing each airy bite.
Pots de crème (French for “pots of custard”) are a traditional French dessert and are lighter than custards such as flan. You can serve these beauties in ramekins, coffee mugs or anything that will hold the custard. At Lüke, each is served in a jar with a clamp lid.
Pumpkin Pots de Crème
1 cup heavy cream
¾ cup milk
¾ cup maple syrup
½ cup pumpkin, roasted and puréed
7 each egg yolks
½ teaspoon cinnamon
1/8 teaspoon powdered ginger
1/8 teaspoon nutmeg, freshly grated
1/8 teaspoon salt
½ vanilla bean
½ teaspoon spiced rum
Preheat oven to 325 degrees. In a sauce pot, bring cream, milk, maple and pumpkin to a simmer over moderate heat to combine. In a mixing bowl mix egg yolks, cinnamon, nutmeg, salt, vanilla bean and rum together. Slowly incorporate the cream mixture into the egg mixture while continuing to whisk. When completely incorporated, strain mixture.
Pour the mixture into 3-ounce ramekins and bake in a water bath for 45 minutes or until a pick inserted in the middle comes out clean. (For directions on how to cook with a water bath, click here.)
Makes 6-8 sevings.
From Steven McHugh/Lüke