Maple Pumpkin Pots de Creme

• 1 cup heavy cream
• 3/4 cup whole milk
• 3/4 cup pure maple syrup
• 1/2 cup canned solid-pack pumpkin
• 7 large egg yolks
• 1/2 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• Special equipment: 10 (2- to 3-oz) custard cups* or ramekins

1. Preheat oven to 325F.
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.
8. Chill, covered, until cold, at least 2 hours.
9. Available at some cookware stores and Sur La Table (800-243-0852).

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

Taken from www.epicurious.com/recipes/food/views/maple-pumpkin-pots-de-creme-107388 (may not work)