Pumpkin Pots de Creme

Pecan pumpkin butter gives classic pots de creme a seasonal spin. We leave the orange zest in the custard, but for an even silkier texture, strain the mixture before pouring into the Weck jars. You can bake the pots de creme in 6- to 8-fl.-oz. (180- to 250-ml) ramekins instead of jars. Place the ramekins in a water bath as directed below, then cover the entire baking dish with aluminum foil and bake at 300deg.F (150deg.C) for about 35 minutes.
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