Maple Pot de Creme
- 2 cups heavy cream
- 1/2 cup whole milk
- 9 egg yolks
- 1/2Â cup maple syrup
- 1/2Â tablespoon vanilla extract
Instructions:
The incomparable flavor of maple syrup baked in this classic custard is undeniably delicious. Maple Pot de Creme is definitely not a low-calorie, low-cholesterol dish!
- Preheat oven to 350°.
- Place 6 custard cups into a shallow baking dish.
- Combine the cream and milk in a saucepan. Bring to a low boil over moderate heat. Remove from heat.
- In a separate bowl, gently whisk together the egg yolks, maple syrup, and vanilla. Avoid creating a froth.
- Gently whisk the cream into the egg yolk mixture 1 cup at a time. When well combined, pour into custard cups. Pour enough boiling water into the pan to surround the cups with 1 inch of water.
- Place pan in the center of oven. Bake for 45 minutes. Custards will be done when they are firm. Chill.