25 November 2011

Pumpkin Pots de Creme



A wonderful recipe from Smitten Kitchen for pumpkin custard is taken to the next level with a ginger-snap crust and natural madagascar vanilla bean added to both the custard and the sour cream glaze.

To make the crust, combine 1-cup crushed ginger snaps with 3 tablespoons melted butter and bake in ramekins for 5 minutes in a 350 degree oven before filling with the pumpkin custard.









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