Maple Pumpkin Pots De Creme

• 1 cup heavy cream
• 3/4 cup whole milk
• 3/4 cup grade b maple syrup
• 1/2 cup canned solid-pack pumpkin
• 7 large egg yolks
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt

1. Preheat oven to 325 degrees.
2. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
3. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
4. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.
5. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).
6. Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.
7. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.

heavy cream, whole milk, maple syrup, pumpkin, egg yolks, ground cinnamon, nutmeg, salt

Taken from www.food.com/recipe/maple-pumpkin-pots-de-creme-143569 (may not work)