2 cups half-and-half
½ cup packed light
I cup canned solid-pack pumpkin (not pumpkin Pie puree)
6 large egg yolks
I teaspoon ground cinnamon Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
I cup heavy cream
3 tablespoons maple syrup
3 amarettl cookies, crumbled
HOW TO MAKE IT
- Make the pots de creme: Preheat the oven to 325°F. In a petite French oven, whisk the half-and-half,¼ cup of the brown sugar, and the pumpkin. Bring to a simmer over medium heat, then remove from the heat and keep warm.
- In a medium bowl, whisk together the egg yolks, the remaining¼ cup brown sugar, the cinnamon, cloves, nutmeg, and salt. Slowly pour in the half-and-half mixture, whisking constantly. Divide the mixture among
6 mini cast-iron cocottes. Place the cocottes in a large cast-iron roasting pan and carefully fill with water to come halfway up the sides of the cocottes.
- Bake until the custard is just barely set in the middle, 45 to 50 minutes. Remove the pan from the oven and remove the cocottes from the roasting pan. Allow to cool to room temperature. Cover and place in the refrigerator for at least 3 hours, until fully chilled.
- Make the whipped topping: In the bowl of a stand mixer, combine the cream and maple syrup and whip until soft peaks form. Top each cocotte with a dollop of whipped cream and some amaretti cookie crumbles