Saturday, September 20, 2014

Pumpkin Caramel Pot de Crème for Harry Potter


          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!)

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.


          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)

35 comments:

  1. Pumpkin Pasties and Butterbeer. I have hosted multiple HP watching parties, and these are by far the favorites, next to my pumpkin juice.

    ReplyDelete
    Replies
    1. Yum, Kate! I'll be moving back to the East Coast the end of this year. Let's have a party sometime!

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  2. I've never made pot de creme, but if it's in honor of HP, I should at least try!

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    Replies
    1. That's the spirit! Let me know how it turns out!

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  3. I love Butterbeer. I enjoyed the official stuff at Universal (both frozen and on tap) and the unofficial butterscotch beer soda Reeds makes. Pumpkin Juice is also good. I've made pasties from scratch and I can't wait to try this Pumpkin Caramel Pot de Creme recipe. I love all things pumpkin.

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    Replies
    1. Hooray for pumpkin! I haven't been to the Wizarding World in FL yet, but I plan to go in the next few years. I'm pretty sure I'll go gaga over all of the food!

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  4. I'd like to try Pumpkin Juice. I'm going to have to look up a recipe sometime.

    ReplyDelete
    Replies
    1. Bryton Taylor over at Food in Literature has made pumpkin juice to the taste of what's served at Wizarding World. You can check out her recipe here.

      Delete
  5. I would love to try Butterbeer. My sister had some at Harry Potter world and said it was delicious.

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    Replies
    1. Yes, butter flavor in a drink sounds divine. I've had butterscotch soda, but I imagine it's different than that in the HP world.

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  6. Thanks for the giveaway! I love the recipe. I would like to try anything pumpkin from the world of Harry Potter. <3

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  7. Oh fun! I'd love to try (or attempt to make something close to) Butterbeer! Thanks for the opportunity.

    Seasidesmitten@aol.com

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  8. I would love to try the Salted Madeleines with Butterbeer Curd!

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  9. Replies
    1. And they will be served in large, tarnished silver tankards and sloshily slid down a thick, old, mahogany bar counter towards you. :)

      Delete
  10. Hmm, my first comment didn't seem to show. It's so hard to decide on just one HP treat. There's of course butterbeer (hot and cold), pumpkin juice, cauldron cakes, pumpkin pasties, treacle tarts. I want them all :D

    ReplyDelete
    Replies
    1. Yes! So much food! I'm certain this is part of the success of the HP series.

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  11. Replies
    1. Mm! Harry's favorite! Treacle always makes me think of the Mad Hatter in Alice in Wonderland.

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  12. I'd love to try the butterbeer, treacle tart, and Vol-au-vents!
    mcfallsk8er[at]aim[dot]com

    ReplyDelete
    Replies
    1. Ooo, vol-au-vents! Those would be fun to make. I'd put savory filling in them.

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  13. Butterbear. I haven't been able to visit Harry Potter World so I haven't had the luxury of trying it. It really sounds delicious.

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    Replies
    1. It really does sound delicious. I haven't been to Wizarding World either, but I know whenever I do go I'll have me a big ole glass of butterbeer and whatever else I can get my hands on!

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  14. I would love to try Treacle Tarts! Harry is borderline obsessed with them, so they MUST be scrumptious!

    ReplyDelete
  15. I've always wanted to try butterbeer or pumpkin pasties.

    ReplyDelete
  16. Could you try and make Butterbeer or Honeydukes fudge? I think the fudge is something like a honeycomb fudge mix, mainly due to the fact that it's called Honeydukes. The Butterbeer I think tastes like an eggnog hot chocolate. I'm not sure about these ideas but they're all based on certain elements of the book.

    ReplyDelete
  17. Nice blog and article, thanks for sharing. However want to statement on few common issues, The
    website taste is great, the articles is in point of fact excellent.

    ReplyDelete

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