Pumpkin Petits Pots



1 cup milk (regular or 2 percent)
1/2 cup heavy cream
1/2 cup pumpkin puree (canned organic is best)
1/3 cup sugar
1/4 teaspoon allspice
1 teaspoon vanilla
3 large egg yolks
2 tablespoons hazelnuts, roughly chopped

Yield: 4 Servings


Preheat oven to 325 degrees F. Mix milk, heavy cream, pumpkin puree, sugar and allspice in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla. Beat yolks until thick. Slowly add about one-fourth of milk mixture to beaten yolks, whisking constantly; whisk egg mixture into remaining hot milk. Pour into ramekins or small round molds. Place molds in a baking dish and fill dish with hot water, halfway up the sides. Bake for 25 to 30 minutes until set. Remove cups to cool. Refrigerate until completely set, about 2 to 3 hours. Sprinkle the hazelnuts on top of each mold just before serving. Toasting the nuts brings out their flavor. * This is a corrected version of the recipe that appears in French Women for All Seasons.