Pumpkin Spice Custard Pots With Maple Infused Whipped Pumpkin Spice Cream

Pumpkin Spice Custard Pots Cupcake Savvy

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Pumpkin Spice Custard Pots With Maple Infused Whipped Pumpkin Spice Cream

Indulge in the cozy flavors of fall with these decadent Pumpkin Spice Custard Pots. A luscious pumpkin spice custard is topped with a silky chocolate ganache and a swirl of maple-infused whipped pumpkin spice cream.

Prep Time 30

Cook Time 10

Chill Time 1

Total Time 1 40

Servings Mini Cups

Calories 469kcal

Author Fay

INGREDIENTS

Pumpkin Spice Mix

2 teaspoon (2 teaspoon) cinnamon
¼ teaspoon (¼ teaspoon) ground nutmeg
¼ teaspoon (¼ teaspoon) ground cloves
¼ teaspoon (¼ teaspoon) ground ginger
¼ teaspoon (¼ teaspoon) ground all spice

Pumpkin Spice Custard

3 tablespoon (3 tablespoon) white sugar
1½ teaspoon (1 ½ teaspoon) corn starch
⅛ teaspoon (⅛ teaspoon) salt
1 teaspoon (1 teaspoon) pumpkin spice mix more or less to taste
3 (3) egg yolks
¾ cup (¾ cup) pumpkin puree
600 ml (2 ½ cups) heavy cream
1 teaspoon (1 teaspoon) vanilla

Chocolate Ganache Layer

200 g (7 oz) dark chocolate chopped
100 g (3/7 cups) heavy cream

Whipped maple Cream

400 ml (1 ⅔ cups) heavy cream
1 tablespoon (1 tablespoon) powdered sugar
2 teaspoon (2 teaspoon) milk powder
½ teaspoon (½ teaspoon) pumpkin spice mix more or less to taste
2 tablespoon (2 tablespoon) maple syrup

Garnish

10 g (⅓ oz) dark chocolate grated

INSTRUCTIONS

Pumpkin Spice Mix

In a small bowl, whisk together all the spice mix ingredients until well combined. Set aside.

Pumpkin Spice Custard

In a medium saucepan, whisk together the sugar, cornstarch, salt, and 1 teaspoon of the pumpkin spice mix.
Add the egg yolks and whisk to combine.
Stir in the pumpkin puree until smooth.
Add the heavy cream and vanilla, whisking continuously.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to simmer, about 5-7 minutes.
Remove from heat and strain the custard through a fine mesh sieve into a heat-proof jug.
Divide the custard evenly between 12 small ramekins or dessert cups, leaving about ½ inch at the top for the ganache layer.
Allow to cool to room temperature, then refrigerate while making the ganache layer.

Chocolate Ganache Layer

Add the chopped chocolate and heavy cream to a microwave-safe bowl.
Microwave in 20 second intervals, stirring between each, until the chocolate is melted and the mixture is smooth.
Pour a thin layer of the ganache over the chilled pumpkin spice custards, leaving a little space at the top.
Refrigerate the custards with the ganache layer until the chocolate is set, about 30 minutes.

Whipped Maple Cream

In a large bowl, combine the heavy cream, powdered sugar, milk powder (if using), ½ teaspoon pumpkin spice mix, and maple syrup.
Using a hand mixer or stand mixer, whip the cream until it forms stiff peaks.
Pipe or spoon the whipped cream onto the set ganache layer.

Garnish

Grate the chocolate over the tops of the whipped cream just before serving.

NOTES

Use high-quality chocolate for the ganache layer for the best flavor.

Chill the custard pots thoroughly before topping with the ganache and whipped cream for best texture.

The milk powder in the whipped cream is optional, but it helps stabilize the cream and create a silkier texture.

This dessert can be made a day in advance and refrigerated until ready to serve.

NUTRITION