Want something unusual and exciting to finish off any winter feast? This crumble features incredible autumn and winter flavors, in an easy-to-make, summery package. Executive Chef Francis Dimitrius brings you a dessert that is decadent, simple, and festively delicious. Enjoy!
½ cup heavy cream
1 ½ tsp freshly grated cinnamon
¼ tsp ground allspice
½ tsp freshly grated ginger
¾ tsp freshly grated nutmeg
5 egg yolks
½ tsp vanilla extract
Pinch of salt
6 tbsp pumpkin purée
1/3 cup plus 4 tsp granulated sugar
1 tbsp firmly packed light brown sugar
7 pecan shortbread cookies (crumbled)
1. Preheat an oven to 300°F.
2. Have a pot of boiling water ready. Pour the cream into a small saucepan and whisk in the cinnamon, allspice, ginger and nutmeg. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes. Do not boil.
3. Remove from the heat and let stand for 15 minutes.
4. In a large bowl, whisk together the egg yolks, vanilla, salt, pumpkin purée, the 1/3 cup granulated sugar and the brown sugar until smooth and blended.
5. Slowly pour in the cream mixture, stirring until blended. Pour the mixture through a fine-mesh sieve set over a bowl.
6. Divide the mixture among four 8-fl.-oz. ramekins and place in a large baking pan.
7. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 30 minutes.
8. Remove from water bath and cool at room temperature for about 1 hour.
9. Before serving add the pecan shortbread crumble to the top of the pumpkin pot de crème and serve with a dollop of whipped cream.