Pumpkin Pot de Creme
Servings
15 Servings
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 15 ounce can pumpkin puree
- 6 tablespoons Better than Milk soy milk powder if using another brand use the amount of powder called for to make 3 cups
- 1 1/2 cups water
Instructions
- Preheat oven to 375. Mix the sugar, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in pumpkin and sugar mixture. Combine soy milk powder and water in a medium bowl and whisk until no lumps remain. Gradually stir soy mixture into the pumpkin mixture. Pour into ramekins.
- Place the ramekins in a large ovenproof dish. Pour hot water into the dish until it comes half way up the side of the ramekins. Cover the whole pan with foil and place in the oven.
- Bake for 25 minutes. The pot de creme is done when the edges are set and the center is still a bit jiggly, since it will continue to cook as it cools.
- Remove the pan from the oven and carefully transfer the ramekins to a cooling rack using tongs. Let cool to room temperature and then chill before serving. (Can be made one day ahead)
I really don’t know what is best for this kind of recipe, the eggs are pretty essential so whatever you try would be an experiment. Maybe Aquafaba, chickpea liquid would be best.
Maybe try aquafaba, chickpea liquid
What can I use in place of eggs to make it vegan? Will egg replacement work too?
The soy powder makes a thick creamy milk substitute when mixed with the water. Flour would not be a great substitute because it behaves very differently. However, you could use 1 1/2 cups of a thick nut milk (like cashew milk) instead of the soy powder and the water. If you don’t mind a bit of coconut flavor, canned coconut milk in place of the soy powder and water works well too.
Can I use flour instead of soy powder?
Can I use 1.5 cups almond milk instead of water and leave out the soy milk powder?