maple pot de creme
This is a wonderful maple custard-like dessert from Canada that is really is delicious. It's has a sweetened custard base with a crispy caramelized top. It's similar to Crème Brulee but with a hint of maple. I hope you give it a try.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon salt
- 3 - egg yolks
- 2 - whole eggs
- 1/2 - vanilla bean, halved lengthwise and seeds scraped and reserved
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1/2 cup amber maple syrup
- - whipped cream, for garnish (optional)
How To Make maple pot de creme
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Step 1Preheat oven to 350°F.
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Step 2In a medium bowl, combine the brown sugar, salt, egg yolks, eggs and vanilla bean seeds, and mix until smooth.
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Step 3Add 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.)
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Step 4Place 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.
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Step 5Remove from water bath and let cool. Chill at least 2 hours. Serve with froths of whipped cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Keyword:
#Thanksgiving
Keyword:
#custard
Keyword:
#autumn
Keyword:
#fall desserts
Keyword:
#maple desserts
Ingredient:
Dairy
Method:
Bake
Culture:
Canadian
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