Step 1

Preheat an oven to 300°F (150°C). Have a pot of boiling water ready.

Step 2

In a small nonreactive saucepan over medium-low heat, combine the cream, milk, sugar, salt and orange zest and bring slowly to a simmer. In a bowl, whisk the egg yolks until blended, then whisk in the spiced pumpkin butter. Gradually add the hot cream mixture to the egg yolks, whisking constantly.

Step 3

Place six 5.4-fl.-oz. (170-ml) mini Weck jars in a baking dish just large enough to hold them without touching. Divide the custard evenly among the jars, filling them to within about 1/4 inch (6 mm) of the top. Place the glass lid on each jar (you do not need to use the gasket and clamps). Carefully pour boiling water into the baking dish to come halfway up the sides of the jars. Bake until the custards are just set, 30 to 35 minutes. They will firm up as they cool.

Step 4

Remove the jars from the baking dish, place on a wire rack and remove the lids. Let cool completely, then cover and refrigerate until well chilled, about 8 hours.

Step 5

Just before serving, top each pot de crème with a dollop of whipped cream and freshly grated nutmeg. Serves 6.

Step 6

Adapted from Williams-Sonoma Foods of the World Series, San Francisco, by Janet Fletcher (Oxmoor House, 2004).