Maple Pot de Creme
2 Tbsplight brown sugar, packed
1/2vanilla bean, halved lengthwise and seeds scraped and reserved
1 1/2 cmilk
1 1/2 cheavy cream
1/2 camber maple syrup
·whipped cream, for garnish (optional)
How to Make Maple Pot de Creme
- Preheat oven to 350°F.
- In a medium bowl, combine the brown sugar, salt, egg yolks, eggs and vanilla bean seeds, and mix until smooth.
- Add milk, cream, and maple syrup to bowl, and whisk until smooth. Pour through a fine sieve into a large glass measuring cup (with pour spout), and divide among 8 (4-oz) ramekins or custard cups to no more than 2/3 full. (You don't want to fill ramekins to the op because the custard will rise a little bit during baking, though it recedes back after cooling.)
- Place filled ramekins in the bottom of a large roasting pan, and place roasting pan on oven rack. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Avoid getting water in the ramekins. Bake at 350° for about 1 hour or until custards are set on top but slightly loose in the center.
- Remove from water bath and let cool. Chill at least 2 hours. Serve with froths of whipped cream.