Description
This rich and creamy Maple Pots de Creme features a delicate maple flavor that subtly enhances the luxurious custard, making it a comforting and elegant dessert.
Ingredients
Units
Scale
- 2 cups (450mL) heavy cream (double cream)
- 1/2 cup (110mL) maple syrup
- 6 egg yolks
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, heat the cream until it is steaming hot but not boiling.
- In a separate bowl, whisk the maple syrup into the egg yolks. Do not allow the mixture to sit unmixed as the sugar will chemically “cook” the yolks.
- Slowly pour about a quarter of the hot cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from cooking.
- Gradually add the remaining cream, continuing to whisk until fully combined.
- Strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg particles or chalazae.
- Divide the custard mixture evenly among six ramekins or small ovenproof dishes.
- Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the oven and bake for 50-60 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until thoroughly chilled.
- Serve chilled, optionally garnished with a drizzle of maple syrup or a sprinkle of nuts.
Notes
Use high-quality maple syrup for the best flavor. Tempering the eggs is crucial to avoid curdling. Straining the mixture ensures a smooth texture. Serve in charming miniature cocotte pots for an elegant presentation. Store in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 20
- Sodium: 40
- Fat: 28
- Carbohydrates: 22
- Fiber: 0
- Protein: 4
- Cholesterol: 210