Ingredients
- for pot de crème:
- 1 cup heavy cream
- ¾ cup milk
- ⅔ maple syrup
- ¾ cup pumpkin puree
- 7 large egg yolks
- ½ tsp cinnamon
- ¼ tsp gresh grate nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp salt
- for gingersnap crumble:
- ¼ cup + 2 Tbsp flour
- 2 Tbsp dark brown sugar
- ¼ tsp salt
- 2 Tbsp butter
- 1 cup gingersnap cookies, coarsely crushed
- for pot de crème:
Method
Combine the heavy cream, milk, pumpkin and maple syrup in a small saucepan over medium heat until just simmering and remove from heat.
Whisk together the egg yolks and the rest of the ingredients in a bowl.
Slowly pour the hot cream mixture into the yolk mixture in a slow steady stream whisking constantly. Divide the mixture among 8 (4-ounce) ramekins. Place the ramekins on the solid pan and place them inside the Convection Steam Oven. Select "Steam" mode set to 190 degrees (place foil on top). Bake until the custards barely jiggle in the center when shaken, about 20-30 minutes. Remove from the oven and transfer the ramekins to a rack and let cool for 30 minutes. Transfer to Sub-Zero and allow to chill at least 2 hours before serving. Just before serving, top with gingersnap crumble and whipped cream.
for gingersnap crumble:
In a food processor, pulse the flour, brown sugar, salt, and butter until the mixture resembles a coarse meal. Add the crushed gingersnaps and pulse 2 or 3 times, just to incorporate the cookies.
