Maple Cream Cheese Pots de Creme

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Flavor was great and the level of sweetness just right - not overly sweet in the least. Hooray. Texture was different than some, including me, expected for a dessert labeled pot de creme. The cream cheese makes this denser with not quite a cheesecake texture but for sure more dense than a normal pot de creme. Very simple to make. Puffed up when we baked it to fill a full 8 oz size custard cup. But then collapsed as it cooled to about 4 oz fill size. Good enough but with so many recipes and so little time not sure I'd make it again. Still, some guests asked for the recipe so I guess tha means it was a hit. As for presentation, the looks of this falls in the category of ugly but tasty.

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This was a good recipe and turned out well. I made it along with the pork recipe. I think the next time I make it I will use it when I am making a spicier and more assertive main dish. Would be good following a Mexican or Thai dinner. I will also garnish it the next time with some raspberries or blueberries--it needed something decorative on top. Whipped cream would have worked but that's just more fat calories.

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Very tasty and creamy!

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The first time I made this I was also disappointed by the "granules" of cream cheese that formed, but the taste overall was great. The second time I made it I placed the cream cheese in a mixing bowl and took a couple of tablespoons of the cream/milk mixture from the pan and added it to the cream cheese. I then used my immersion blender and creamed them together before adding to the hot cream/milk. I also ran the immersion blender through the pan for about 10 seconds. The result was just what we're looking for. This one is a keeper.

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I will be giving this a try for I like the the ingredients and the ease in putting it together. But trying to retrieve this in the 3x5 format is certainly NOT easy. In the directions, there are 4 sentences missing, and occurs in practically every single recipe I try to print.The same, for most of the 4x6 file cards as well. Does anyone ever edit these before they're posted on the Food Network? The chefs certainly deserve to have better quality control than this. It's frustrating when you realize you've printed out just a portion of a recipe and have to go back and find it again, and fill in the missing information by hand or start all over...

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Although the flavor was good, I had little tiny specks of cream cheese throughout it, despite the cream cheese having melted completely into the cream/milk mixture. They also never set up right in the oven...I took them out after nearly one hour, and after being in the refrigerator for four hours, they were pretty soupy. Not worth making again.

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Really enjoyed this dessert. I loved the taste of cinnamon. To mb/pf in Chicago, when adding hot liquid to eggs, you need to be very careful because the eggs could actually cook. Watch and make sure your milk mixture doesn't come to a boil before adding. Just a thought.

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What a treat!

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The flavor was great, maple is a family fav., But, texture was off. I'm assuming my mistake somewhere. The texture appearance was as iff it was curdled, with little spaces that were clear liquid. I'm anxious to try again but would like to correct my mistake, any thoughts?

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The reviewer below, "ChefEunie", seems to be confused as to what pots de creme is. It is not flan, and should not have the same consistency. The loose, custard (or mayonnaise if you want like texture is meant to be there. "Creme", (i.e: cream, is the key word here.

Anyway, It took mine a little bit more than 45 minutes to finish, about 55 minutes. I halved the recipe and it only filled two of my ramekins. This is definitely going to be a go to dessert recipe for me as it is easy, very creamy and the maple syrup flavor takes center stage.

I also like that it's a bit of a blank slate recipe. I bought some dried lavender flowers and next time I'm going to try to infuse the milk/cream mixture with them.