I catered my first official dinner party the other evening…though we do a lot of charity dinners that we cook for, and entertain a ton at the house, this was my first dinner as a hired hand….and man was it fun!  14 total guests, plus my Gary who told stories about movieland all night as the guests enjoyed four courses of delights, ending with this little gem….Pumpkin Pots de Creme with Spiced Whipped Cream.  Heavenly layers of creamy pumpkin with just the right amount of spice, and a good kick of Amaretto just to liven it up a bit.  Top with a few crushed almonds and this was the ideal ending to a fall dinner, and hopefully the beginning of a new revenue stream….

Recipe:

Pumpkin Pots de Creme with Spiced Whipped Cream
(Yields – enough to fill 14 ramekins)
Ingredients:
for the pots de creme
11 egg yolks
1/2 cup sugar
4 1/4 cups heavy cream
1 tablespoon vanilla extract
1 can pumpkin puree
1 tablespoon Amaretto (optional)
3/4 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger

for the whipped cream –
3 cups heavy whipping cream
1/4 cup sugar (fine sugar is the best)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon vanilla extract

Preparation:
Combine the heavy cream and pumpkin in a sauce pot and bring to a boil, stirring often to help the pumpkin melt into the cream.  Turn off the heat and add in the Amaretto and vanilla.  Set aside to cool.  Over a double boiler with the water at a high simmer underneath add the egg yolks and sugar.  Whisk constantly for the next 8-10 minutes until the sugar melts into the eggs and thick yellow ribbons begin to form when the whisk is lifted from the mixture.  (Do not leave alone or the eggs will begin to curdle.)   When the ribbons have formed, slowly begin to incorporate the cream mixture, whisking continuously.  Whisk to combine.  Continue whisking every 3 or 4 minutes for a minute or two to ensure the mixture isn’t curdling and staying silky.

Cook this way for 45 minutes, whisking every few minutes until the mixture forms a very thick cream consistency.  Turn off the heat under the double boiler and whisk in the spices, stirring to fully incorporate.  Strain through a fine mesh sieve into a pitcher with a pouring spout.  Carefully pour into each ramekin about 3/4 of the way full.  Place in the refrigerator for at least 3 hours or up to 2 days (we did ours the night before the dinner party and they were perfect.)  When ready pour the whipping cream into a bowl with the sugar and begin to whip with a mixer on medium speed.  Slowly add the vanilla and the spices.  Whip until soft peaks form.  Remove the pots from the fridge and top with a big spoonful of whipped cream and chopped almonds (if desired.)