Pumpkin Spice Pot de Crème (Gluten Free with a Dairy Free Option)
Ingredients
- 3 large egg yolks
- 1/3 cup Trader Joe's Organic Pumpkin Puree
- 1/8 cup pure maple syrup
- 1 cup Califa Farms Dairy Free Almond Milk Creamer, Hazelnut or Pecan Caramel Flavor or 1 cup Heavy Whipping Cream, or use 1/2 cup heavy cream and 1/2 cup non dairy creamer
- 3/4 cup milk or non dairy gluten free milk
- 1 teaspoon McCormick Schilling Pumpkin Pie Spice, gf
- 1/2 cup plus 2 tablespoons brown sugar, packed
- 1/4 teaspoon salt
- 2 ounces Trader Joe's White Chocolate Baking Chips, gf and dairy free if needed
- 1 tablespoon Grand Marnier Liqueur, brandy or Cognac, gf
- 1/2 teaspoon pure vanilla extract, gf
Instructions
- Whisk together in a small bowl the egg yolks, pumpkin puree and maple syrup.
- In a medium saucepan, whisk the creamer, cream, milk, brown sugar, pumpkin pie spice, and salt. Stir continuously over medium low heat until the mixture boils.
- Lower heat to low and add white chocolate and stir until melted. Pour 1/3 of cream mixture into the egg mixture, whisking briskly as you pour. Return to the saucepan and cook over low until thickened, about 2-5 minutes, or until it will coat and stick to a wooden spoon. Remove from heat.
- Stir in Grand Marnier and vanilla. Pass through a sieve to a clean bowl. Spoon into small glassware or ramekins for serving.
- Chill for 3-4 hours before topping with a dollop or piping of lightly sweetened whipped cream and a shake of cinnamon and nutmeg. Makes 5 - 6.