From Diane on AOL.

Maple Pumpkin Pots de Crème

4 orange Jack-Be-Little pumpkins
boiling water
1/2 cup heavy cream
1/2 cup whole milk
4 egg yolks
1/2 cup maple syrup
pinch salt
whipped cream

Heat oven to 375°F.

Wash pumpkins and slice off tops, reserving lids. Scoop out seeds and stringy fibers. Place pumpkins cut side down in a large glass baking dish, set on oven rack, and pour in 1 inch of hot water. Bake 15 minutes, then turn pumpkins right side up and bake 5 minutes longer.

For the custard:
Heat cream and milk together until just below boiling; set aside. Whisk together egg yolks, maple syrup, and salt. Dribble in hot cream and milk a little at a time, whisking constantly so as not to curdle the eggs. Transfer filling to a 2 cup measure with a spout. Slide out the oven rack, pour filling into pumpkins, and add pumpkin lids to the water bath.

Bake until custard is just set, about 30 minutes. Remove pumpkins and lids from water bath; let cool until just slightly warm. Add a dollop of whipped cream to prop up the lid, if desired.

Yield: 4 servings

Pam
"Stressed is desserts spelled backwards!"

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