Pumpkin Pot de Creme
yield: approximately 15 3 oz servings
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
6 tablespoons Better than Milk soy milk powder (if using another brand use the amount of powder called for to make 3 cups)
1 1/2 cups water
Preheat oven to 375. Mix the sugar, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in pumpkin and sugar mixture. Combine soy milk powder and water in a medium bowl and whisk until no lumps remain. Gradually stir soy mixture into the pumpkin mixture. Pour into ramekins.
Place the ramekins in a large ovenproof dish. Pour hot water into the dish until it comes half way up the side of the ramekins. Cover the whole pan with foil and place in the oven.
Bake for 25 minutes. The pot de creme is done when the edges are set and the center is still a bit jiggly, since it will continue to cook as it cools. Remove the pan from the oven and carefully transfer the ramekins to a cooling rack using tongs. Let cool to room temperature and then chill before serving. (Can be made one day ahead)