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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By dmrmsr
Bend, OR
on December 24, 2012
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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.
By vaguy
richmond, VA
on June 16, 2012
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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.
By cremebrulee11
on November 16, 2011
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Very tasty and creamy!
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