Chocolate Chip Pumpkin Pots De Crème Recipe
Details
- Time
- 4 hours 40 minutes
- Skill Level
- Intermediate
- Yields
- 8 servings
Cool down with our Chocolate Chip Pumpkin Pots De Crème. Made with HERSHEY'S CHIPITS Dark Chocolate chips, this recipe is perfect for any occasion!
Ingredients & Directions
- Bake Time
- 40 minutes
- Chill Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2eggs
-
1 1/2 cupscanned pure pumpkin purée (375 mL)
-
3/4 cuplight cream (5%) (175 mL)
-
1 cuplightly packed brown sugar, preferably dark (250 mL)
-
1 tbspminced fresh ginger (15 mL)
-
1 tspground cinnamon (5 mL)
-
1/4 tspground allspice, ginger, nutmeg and salt (each) (1 mL)
-
1 cupHERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (divided) (250 mL)
-
whipping cream (optional)
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
(8) Ramekins
Measuring Cups
Whisk
Mixing Bowl
Roasting Pan
Wire Rack
Refriegerator
1
Preheat the oven to 350°F (180°C).
2
Whisk eggs with pumpkin, cream, brown sugar, fresh ginger, cinnamon, allspice, ground ginger, nutmeg and salt. Stir in 3/4 cup (175 mL) chocolate chips.
Tip
Be sure to use pure puréed pumpkin instead of a seasoned pie filling.
3
Divide mixture equally between 8 ramekins or custard cups. Top each ramekin with an equal amount of remaining chocolate chips.
4
Set in roasting pan. Add enough boiling water to come half way up sides of ramekins. Cover tightly with foil.
5
Bake for 40 to 45 minutes or until tops are lightly browned and filling is set.
6
Remove from water; cool to room temperature on a rack. Chill for at least 4 hours or for up to 1 day. Serve with whipped cream if using.
Tip
For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.
