Pumpkin Pot of Cream

• 2 ¾ cups Heavy Cream
• ½ cup + 1 tbsp Granulated Sugar
• 6 Large Egg Yolks
• ½ tsp Vanilla
• ½ cup Canned Pumpkin Puree
• 5 oz Pecans

• Toast the pecans and chop them into fine pieces and set them aside.
• Adjust the rack in the lower third of oven and set the temperature of the oven to 300° F to preheat it.
• Put 11 small ungreased round porcelain ramekins of about ½ cup capacity in a baking pan.
• Put the cream and sugar in a saucepan and heat it just until the sugar dissolves.
• Put the egg yolks, vanilla and pumpkin puree in a bowl and whisk them together.
• Add the warm cream mixture to it and whisk it with other ingredients.
• Now, place a strainer over a large bowl and pour the mixture through the strainer to strain out any cooked egg yolk particles and deflate bubbles caused from stirring.
• Pour the custard in the strainer in the ramekins.
• Now pour hot water in the baking pan, until it comes to halfway up the sides of the ramekins.
• Bake for 25 to 27 minutes or until the custards just get set.
• Be vigilant and do not over bake the custard.
• Transfer the ramekins to a wire rack to cool and then cool it in the refrigerator so that it gets firm.
• Just before you serve, blot the surface of the chilled custards with a paper towel and sprinkle toasted pecans over its top.