Maple Cream Cheese Pots de Creme

Total Time:
1 hr 55 min
Prep:
10 min
Inactive:
1 hr
Cook:
45 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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.


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