Maple Pumpkin Pots de Crème

Preparation

1. Step 1

   Preheat oven to 325°F.

   Step 2

   Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.

   Step 3

   Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

   Step 4

   Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. 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). 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. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.