In the spirit of the season, I am getting pumpkin all up in my everything. So I’m pretty excited about today’s and Wednesday’s posts. Both feature pumpkin (and both have French origins), but they are on opposite sides of the egg coin. These pots de crème use 8 egg yolks. The soufflés I’ll be posting on Wednesday will need 8 egg whites. So save the egg whites! They’ll keep in the fridge for a relatively long amount of time, unlike egg yolks.
In a few short days, my little nuggie will be celebrating his first Trick or Treat. I say Trick or Treat and not Halloween, because for some inane reason, the powers-that-be will never put Trick or Treat on a weekend night, even if the actual date falls on a Friday, like it does this year. I assume they think that the 8-year-olds will begin looting if they have too much holiday fun on a weekend.
Or maybe it’s so they can turn a night that should be about gluttonous candy-gathering into an educational event. I remember having to make charts and graphs about how much chocolate candy vs. hard candy vs. raisins I received. Stop ruining the lives of children, educators. Also, stop passing out raisins. Seriously.
Anyway, even though I desperately want mini candy bars, I don’t want to be those parents who are toting around their baby from house to house asking for treats. Everyone knows your baby is still on a milk-only diet, and that you’re just too cheap to shell out three bucks for a mixed bag of Snickers, Twix, and M&Ms.
Instead, we are opting to help my dad pass out candy. By which I mean we are going to eat the candy that my dad bought to give to neighborhood children because I’m too cheap to shell out three bucks for a mixed bag of Snickers, Twix, and M&Ms. …While our baby is dressed as a bumblebee.
I haven’t passed out candy in years, and I’m really hoping kids have upped their costume game lately. We like to give less candy to kids whose costumes are lazy or uninventive. We also quietly mock them as they are walking up the driveway, which makes me think the childhood insecurity I felt while Trick-or-Treating was totally justified.
In keeping with his own father’s tradition, my husband will be offering becostumed kids the option of selecting cold hot dogs over candy. In fact, allowing him to do this is the only way I could convince him to participate in Trick or Treat. I tried to argue with him that no one is going to allow their child to take unwrapped, unheated hot dogs from a stranger, but I guess if we hold out for the right combination of irresponsible parents and a super weird kid, we might pass out one. My husband said he considers one hot dog recipient a “win.”
I would try passing out these pots de crème, but I’ve heard they don’t bag up well. Maybe I’ll make another batch for us to eat while we laugh at little ghosts tripping over their sheets.
- 5 ounces (170 grams) white chocolate, finely chopped
- 8 large egg yolks
- ⅓ cup (70 grams) granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
- ¼ teaspoon sea salt
- 1 cup (240 mL) heavy cream
- ⅔ cup (160 mL) whole milk
- ½ cup (120 grams) pumpkin puree
- Whipped cream (optional)
- Set oven rack in the center of the oven. Preheat oven to 325°F.
- Place chopped chocolate in a large heat-safe bowl. Place a fine mesh sieve over the bowl.
- In a large saucepan, whisk together egg yolks, sugar, spices, and salt until light in color, about 2 minutes. Add cream, milk, and pumpkin to the saucepan and whisk together. Place saucepan over medium heat and cook until the mixture reaches 175°F.
- Pour custard through a fine mesh sieve over the chocolate. Let rest for 5 minutes, then whisk until smooth.
- Place 6 ramekins in a 13x9 baking pan. Divide custard evenly among ramekins (about ½ cup each), gently tapping them to get rid of any bubbles. Fill the baking pan with hot water until the water comes halfway up the sides of the ramekins. Bake for 30 minutes or until the tops of the custards have set (the centers will still jiggle slightly. Cool on a wire rack at room temperature for 1 hour, then transfer to the refrigerator to chill completely, at least 3 hours. Top with whipped cream, if desired.