A big bottle of maple syrup was sitting on my counter just tempting me to use it again and I could not resist. I opened my browser and did a quick search for bookmarked maple recipes and came across this one for maple pots de creme on Eggs on Sunday that sounded decadently delicious. Pots de creme are cream mixed with some kind of flavour, such as chocolate or maple syrup along with a sweetener if required, that is baked with egg yolks until it sets like a custard. Maple flavoured pots de creme sounded irresistibly good and I got to making them right away! The maple pots de creme were pretty easy to make and well worth the hour waiting for them to bake while being tortured by their amazing aroma. They were nice and warm and light and creamy and full of maple goodness! With a nice show of will power I wrapped the extras up in plastic wrap and placed them in the fridge. The leftovers were really nice while still cool from the fridge. They were a bit thicker and nice and cool and refreshing but they were still amazingly creamy and full of maple flavour.
Maple Pots de Creme
- 1 1/2 cups heavy cream
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- Bring the cream, maple syrup and salt to a simmer in a sauce pan.
- Mix the egg yolks and vanilla in a large bowl.
- Mix the cream mixture into the egg yolks a little at a time.
- Strain the mixture through a fine sieve.
- Pour the mixture into 4 ramekins.
- Place the ramekins in a baking dish and fill the baking dish with hot water until it come halfway up the ramekins.
- Bake in a preheated 300F/150C oven until set, about 50-60 minutes.
- Remove from hot water bath and let cool to room temperature.