Meatless Monday-A Pumpkin Chocolate Pot de Creme
14
Jan 2013
Late last year, I was invited by Stonyfield to participate in a blogger cook off using their newly introduced organic whipping cream. The product has so much flavor and this recipe for Pumpkin Chocolate Pot de Creme is too good not to share. I apologize in advance to all of you who are doing some sort of New Years cleanse. This recipe for the Meatless Monday feature definitely does not qualify! My suggestion-let your eyes do the eating and tuck it away for next holiday’s season…
This super simple desert certainly sounds elegant and refined. And my philosophy when you are going to indulge has always been go big or go home! The unusual addition of the chocolate combines a fudgy bottom that mixes perfectly with the pumpkin flavor
Pumpkin Pot de Crème with Chocolate Crust and Spiced Whipped Cream
Ingredients:
1/3 box of chocolate wafers {approx. 16 cookies}
2 T. butter-melted
2 T. crystallized ginger
1 pint Stonyfield Organic Heavy Whipping Cream
½ c. whole milk
3/4c. pumpkin puree
1 t. vanilla extract
1t. cinnamon
1/2t. nutmeg
1/2t. ground ginger
1/4t. ground cloves
5 egg yolks
3 T. sugar
Chocolate Crust
Ingredients:
1/3 box of chocolate wafers {approx. 16 cookies}
2 T. butter-melted
2 T. crystallized ginger
1 pint Stonyfield Organic Heavy Whipping Cream
½ c. whole milk
3/4c. pumpkin puree
1 t. vanilla extract
1t. cinnamon
1/2t. nutmeg
1/2t. ground ginger
1/4t. ground cloves
5 egg yolks
3 T. sugar
Chocolate Crust
Pot de Crème
Whipped Cream
You may also like...