Maple Pots De Creme
Indulge in the luxurious decadence of Maple Pots de Crème, a classic custard dessert infused with the rich, natural sweetness of pure maple syrup. Creamy and silky-smooth, this refined treat is made with a luscious blend of heavy cream, whole milk, and egg yolks, delicately flavored with vanilla and a hint of salt. Baked in a water bath for a perfectly set texture and gently chilled for the ultimate melt-in-your-mouth experience, these pots de crème are a sophisticated nod to indulgence. Serve them topped with a dollop of whipped cream and a sprinkle of chopped nuts for an extra touch of elegance. Whether for a dinner party or a quiet night in, this recipe promises to impress with its irresistible combination of flavors and textures.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Pure maple syrup
- 2 tablespoons Granulated sugar
- 6 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- optional (for garnish) Whipped cream
- optional (for garnish) Chopped nuts
Instructions
Preheat your oven to 325°F (160°C). Arrange six 6-ounce ramekins in a large baking dish or roasting pan.
In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat the mixture over medium heat until just about to boil, then remove from heat and set aside.
In a separate mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until smooth and slightly thickened.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or cooked egg bits.
Divide the custard evenly among the prepared ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
Cover the baking dish loosely with aluminum foil and bake for 40-50 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then transfer to the refrigerator to chill for at least 2 hours or overnight.
Before serving, garnish with whipped cream and chopped nuts, if desired. Enjoy your elegant Maple Pots De Creme!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 19.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
