Maple Pumpkin Pots De Creme - cooking recipe

Ingredients

1 cup heavy cream
3/4 cup whole milk
3/4 cup grade b maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt

Preparation

Preheat oven to 325 degrees.
Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
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.