Best Maple Pots De Creme Recipes

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MAPLE CREAM CHEESE POTS DE CREME



Maple Cream Cheese Pots de Creme image

Provided by Anne Burrell

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 6

6 egg yolks
3/4 cup real maple syrup
1 cup heavy cream
3/4 cup milk
1/2 cup cream cheese, at room temperature
Pinch ground cinnamon

Steps:

  • Preheat the oven to 325 degrees F.
  • In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup. Set aside.
  • In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan.
  • Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins. Place all the cups into a roasting pan and fill it halfway with hot water. Cover with foil and bake in the oven until the custard is set, 35 to 45 minutes.
  • Chill completely before serving.

MAPLE POT DE CREME



Maple Pot de Creme image

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.

Provided by Vickie Parks

Categories     Puddings

Time 1h10m

Number Of Ingredients 9

2 Tbsp light brown sugar, packed
1/2 tsp salt
3 egg yolks
2 whole eggs
1/2 vanilla bean, halved lengthwise and seeds scraped and reserved
1 1/2 c milk
1 1/2 c heavy cream
1/2 c amber maple syrup
whipped cream, for garnish (optional)

Steps:

  • 1. Preheat oven to 350°F.
  • 2. In a medium bowl, combine the brown sugar, salt, egg yolks, eggs and vanilla bean seeds, and mix until smooth.
  • 3. 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.)
  • 4. 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.
  • 5. Remove from water bath and let cool. Chill at least 2 hours. Serve with froths of whipped cream.

MAPLE POTS DE CREME



Maple Pots De Creme image

Make and share this Maple Pots De Creme recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract

Steps:

  • 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 oven until set, about 50-60 minutes.
  • Remove from hot water bath and let cool to room temperature.

Nutrition Facts : Calories 463.7, Fat 37.2, SaturatedFat 22, Cholesterol 311.1, Sodium 190.3, Carbohydrate 30.1, Sugar 24.2, Protein 4.3

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