Happy Halloween my friends! The bewitching hour is upon us. Who has plans for tonight? Party? Trick or treating? Stuffing your face with pizza and candy while you watch the scariest movies Netflix Streaming has to offer? Just me? Okay.
I wish you all a safe and happy All Hallow’s Eve! And, for fun, check out this great article from howstuffworks.com on the history of trick or treating. Happy Halloween! THG
- 1 1/2 cups plus 3 Tbsp. heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon stick
- 5 egg yolks at room temperature
- 1/3 cup sugar
- 2/3 cup pumpkin puree
- 1/2 tsp. ground cardamom
- 1/2 tsp. sea salt
- 1/4 tsp. ground nutmeg
- 5 oz. dark chocolate, broken into small pieces
- Preheat oven to 300 F.
- In a small saucepan, heat 1 1/2 cups heavy cream, vanilla pod and beans, and cinnamon stick over medium-high heat until bubbles just begin to form around the edges. Remove from heat and let spices steep for 15 minutes.
- In the meantime, whip egg yolks and sugar together until thick and ribboned. Remove cinnamon stick and vanilla pod from the cream mixture. Slowly pour hot cream mixture into the egg yolks, whisking constantly to prevent cooking the eggs. Once cream is mixed in, add pumpkin puree and mix throughly. Add cardamom, sea salt and nutmeg and mix.
- Place 6 small ramekins or teacups in the bottom of a roasting pan. Pour custard mixture into the ramekins, leaving about 1/2 of space. Add hot water to the roasting pan so that the bottom 2/3 of the ramekins are submerged.
- Bake ramekins in roasting pan in the middle of the oven for about 30-45 minutes, until sides are set and center is still slightly wobbly. Remove ramekins from water bath and refrigerate until set, about 2 hours.
- Heat remaining 3 Tbsp. heavy cream in the microwave, about 30 seconds (mind that it doesn't overflow). Place chocolate pieces in a heatproof bowl. Immediately pour hot cream over chocolate and stir until chocolate is fully melted and glossy. Spoon chocolate over set pots de creme and smooth the tops. Refrigerate until ready to serve.