Maple Pumpkin Pots De Creme

• heavy cream↗1 cup
• whole milk↗3⁄4 cup
• grade b maple syrup↗3⁄4 cup
• canned solid-pack pumpkin1⁄2 cup
• large egg yolks↗7
• ground cinnamon↗1⁄2 teaspoon
• freshly grated nutmeg1⁄8 teaspoon
• salt↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.

3. 3

   Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

4. 4

   Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.

5. 5

   Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).

6. 6

   Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.

7. 7

   Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.