Pumpkin Pot de Creme

Ingredients:

• Crema Lusso - 11 oz.

• White chocolate - 4.4 oz

• Pumpkin puree - 1 can

• Vanilla extract - 1 tsp

• Ground cinnamon - ½ tsp

• Ground cloves - ⅛ tsp

• Nutmeg - ⅛ tsp

• Ginger - ⅛ tsp

• Pure maple syrup - 2 tbsp

• Salt - pinch

Instructions:

Heat the Crema Lusso slowly over medium heat and melt the white chocolate in it. Next, incorporate the remaining ingredients until well mixed. Fill ramekins ¾ full and place them in a larger and deeper pan. Carefully fill the larger pan with room temperature water about half way up the ramekins.

Bake at 350 degrees for about 30 minutes until a knife inserted into the custard comes out clean- not wet. Next, remove the ramekins from the water and let them sit about 15 minutes until they reach room temperature. Top with sweetened whipped cream and salted, toasted pumpkin seeds.

Recipe by Chef Jennifer M. Denlinger PhD., CCC, CHEP

American Culinary Federation, Central Florida Chapter President

2020 National ACF Chef Educator of the Year