SPICY PUMPKIN PIE POTS DE CREME WITH LAVENDER INFUSED WHIPPED CREAM
November 18, 2010
This recipe is a nice change from pumpkin pie on Thanksgiving. It’s nice and light to eat after a big turkey dinner. You can omit the lavendar leaves if you want and just make the whipped cream, but I thoroughly enjoyed the slight hint of lavender in my whipped cream.
¼ cup canned pumpkin puree
1 vanilla bean, split open and seeds scraped out
2 large eggs
½ cup caster or superfine sugar (may grind granulated sugar in a processor to get superfine sugar)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon chipotle chili powder
1/8 teaspoon pumpkin pie spice
1 teaspoon dark rum
1 cup milk
1 cup heavy cream
Lavender Infused Whipped Cream
1 cup heavy whipping cream
1 teaspoon dried lavender, optional
3 tablespoons powdered sugar
Sprinkle with Splenda brown sugar blend
Preheat oven to 320 F and have 6 small ramekins ready.
In a bowl, beat the eggs with the sugar. In a pot, heat the milk and heavy cream with the rest of the spices. Whisk in the canned pumpkin puree. While stirring, pour the warm milk batter into the egg batter. Divide the cream between the six ramekins.
Bake the creams in a water bath for 30 minutes or until the center of the creams are set. Remove the pots de crème from the water bath and the oven and let them cool on the counter top. Refrigerate the creams to set completely at least 5 hours before eating. May be made one day in advance as long as they are covered up in the refrigerator.
To make the spiced whipped cream, add the heavy cream and dried lavender to a sauce pan and heat until you see bubbles on the side of the pan. Simmer for about 2 minutes after that. Turn the heat off and let the lavender seep into the cream for about 30 minutes. Strain the lavender from the heavy cream. Put back in the refrigerator until the cream is extremely cold. In a mixing bowl add the heavy cream and beat until soft peaks appear and then add the powdered sugar and beat until stiff peaks form. Serve as a garnish on top of the Pots de Crème.