Here's throwback Thanksgiving recipe from Chef Mike Carrino. This classic Carrino dates back to pre-Pig & Prince days, when he owned and operated, Passionne, an intimate BYOB restaurant on Walnut Street in Montclair. The recipe is as good today as it was then. Give it a try:

Yields 6

Requires 6 ceramic 6 ounce ramekins

Ingredients

2 cups heavy cream

6 ounces milk

½ vanilla bean (1tsp vanilla extract if vanilla bean is not available)

5 ounces dark brown sugar

3 ounces Dark Rum

10 egg yolks

8 ounces of canned Pumpkin puree

Pinch of salt

½ tsp fresh lemon juice

Instructions:

Bring cream, milk, vanilla, sugar and rum to a boil in a medium sauce pot on medium heat. In a medium bowl, whisk together the egg yolks, pumpkin puree, salt and lemon juice. Slowly combine the hot cream mixture into the egg yolk mixture.

Strain the mixture through a fine strainer and divide evenly in 6 ramekins. Bake at 330 for approximately 30-35 minutes in a water bath covered with foil. To tell when they are done, tap the side of the ramekin and if the custard jiggles back and forth only one or twice they are ready to come out. Allow to cool at room temperature for about 30 minutes. Place in refrigerator. Chill for two hours, (this will help to stop the pots de crème from cracking similar to a cheese cake). Serve with whipped cream or powdered sugar or eggnog or a holiday rum coffee-drink.

Recipe Courtesy fo Chef Michael Carrino