Dessert: Maple Pumpkin Pots de Crème

Active time: 30 min Start to finish: 3 hr

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Maple Pumpkin Pots de Crème

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup heavy cream
3/4 cup whole milk
3/4 cup pure maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2- to 3-oz) custard cups* or ramekins

Instructions

Preheat oven to 325 °F.
Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Available at some cookware stores and Sur La Table (800-243-0852).

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