Pumpkin Caramel Pot de Crème for Harry Potter

* This post is part of the Harry Potter Blog/Non-Blog Hop on Bryton Taylor, Food in Literature. *

          Pumpkins appear in various ways and forms throughout the Harry Potter series by J. K. Rowling and are a key ingredient in many of the foods in the Wizarding World. Though not mentioned by name, I imagine pumpkin pot de crème, with caramel mixed in, is served on occasion in the Great Hall.

          You might remember that last year I did a giveaway for a box of Sof'ella's Pumpkin Pot de Crème and a UK copy of The Tales of Beedle the Bard. Well, ever since then I've been wanting to make pot de crème from scratch (this is a recipe blog, after all), but also, the winner of the giveaway never responded (neither did the next person), so I've still got that copy of Beedle the Bard to give away! Scroll down to enter.

Great Hall Pumpkin Caramel Pot de Crème
(Pot de crème adapted from Naomi Robinson's recipe at Bakers Royale. Decorations are original from me!)

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Ingredients:

2 Cups (1 pint) Heavy Cream
1/4 Cup Sugar
5 Egg Yolks, room temperature
1/4 Cup Caramel Sauce (ingredients below)
Heaping 1/2 Cup Pumpkin Puree
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
Pinch Ground Cloves (optional)
Pinch Salt
Caramel Sauce
1/4 Cup Sugar
1 Tbsp. Water
1 Tbsp. Butter
3 Tbsp. Heavy Cream
Pinch Salt
Decorations/Garnish
Solid Milk Chocolate Bar, room temperature
2 Pretzel Rods
Pistachios, coarsely broken/chopped
Whipped Cream (homemade recipe here)

Important Items:
Blender
Mesh Strainer
4 Ramekins (orange ones &/or these pumpkin ones from World Market)
Vegetable Peeler
Wax or Parchment Paper

Directions:
1. Caramel Sauce: In a small pot over medium-high heat swirl together the sugar & water until the sugar dissolves & the mixture bubbles to a deep golden color (like honey). Quickly add in the butter & heavy cream & stir until combined. Add in the pinch of salt & stir some more & then remove from the heat & set aside.

2. Pot de Crème: In a medium pot over medium-high heat bring the heavy cream & sugar to a boil, whisking until the sugar is dissolved, & then let cool for a few minutes.
3. In a medium bowl whisk the egg yolks & slowly pour in the cream/sugar mixture, continuously stirring to incorporate it fully. Pour the whole mixture into the pot, turn the heat to medium-low & cook, stirring occasionally, for about 4 minutes.

4. Stir in the pumpkin, caramel sauce, vanilla, cinnamon, nutmeg, optional ground cloves, & salt & let cook for a minute or so. Pour the mixture into a blender (or use an immersion blender) & puree until well combined & smooth. Pour the mixture through a mesh strainer into a pitcher or large liquid measuring cup. Place your ramekins on a tray & pour the creme mixture into each one, in equal amounts. Tap the tray (or the individual ramekins) on the counter several times to release air bubbles. Cover with plastic wrap & chill overnight, or slide the tray with the filled ramekins into the freezer for about 30 mins & then chill in the fridge for a couple of hours to set.
5. Decorations/Garnish: Place a medium sheet of wax or parchment paper on a tray or large plate. Hold the chocolate bar upright on its side, using the wrapper so your hands don't touch the chocolate directly, & use the vegetable peeler to peel several strips & curls of chocolate. Place these pieces on the wax or parchment paper. If needed, gently use a toothpick to nudge the strips around to create more curls. Place the chocolate pieces in the freezer for a few minutes. Cut the pretzel rods 2" from both ends toward the center & place one end piece each, cut-side down, into the center of the solidified pot de crèmes. Sprinkle on a little bit of the pistachio bits. Remove the chocolate pieces from the freezer & distribute them among the pot de cremes, sticking them into the creme near the stem, being quick so the heat from your fingers doesn't melt the chocolate. You can also skip the pretzel rod stem & simply dollop on some whipped cream & then add the nut bits & chocolate.

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          Enter via the Rafflecopter form below for a chance to win a hardcover, UK first edition* of The Tales of Beedle the Bard by J. K. Rowling plus a box (1.2 oz) of Bertie Bott's Every Flavor Beans from Jelly Belly and an owl cookie cutter! This giveaway is open to US residents only and will end on Oct. 6 at 11:59 PM PST.

a Rafflecopter giveaway * There is a complete number line, 1-10, on the colophon for this copy.
(Identifying the First Edition of a Book)