Maple Cream Cheese Pots de Creme

Recipe courtesy of Anne Burrell

Show: Secrets of a Restaurant Chef

Episode: The Secret to Apple and Prune Stuffed Pork Loin

Maple Cream Cheese Pots de Creme

Name: Maple Cream Cheese Pots de Creme
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 6 servings
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

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Level: Intermediate
Total: 1 hr 55 min

Prep: 10 min
Inactive: 1 hr
Cook: 45 min

Yield: 6 servings

Level: Intermediate
Total: 1 hr 55 min

Prep: 10 min
Inactive: 1 hr
Cook: 45 min

Yield: 6 servings

Ingredients

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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.