This recipe was born from combing a recipe for French Silk Pie with a recipe for chocolate pots de creme. I needed a quick dessert to take to Christmas dinner and I didn't have all the ingredients for the silk pie so a "combo" sounded interesting.
NOTES: Filled pumpkins and lids can be cooked up to 1 day ahead; when cool, cover airtight and chill. Garnish with whipped cream, if desired.Prep Time: 1 1/4 hrs includes cooking time
Emeril's recipe for White Chocolate Pots de Crème with heavy cream, milk, white chocolate. The recipe is served with a Pomegranate Sauce and Florentine cookies (recipes included).
A pot de creme with a caramel bottom layer. You can use pot de creme cups or ramekins.