Taste of Today Recipes

Taste of Today Recipes

Pots de Crème with Connecticut Maple Syrup

By Chef Jamie Roraback
|  Tuesday, Mar 5, 2013  |  Updated 12:01 PM EDT
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Pots de Crème with Connecticut Maple Syrup

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  • 1 ½ cups heavy cream
  • ½ cup pure Connecticut maple syrup
  • ¼ tsp. salt
  • 4 egg yolks
  • ¼ tsp. pure vanilla extract

Serves four

  1. Preheat oven to 325 degrees Fahrenheit
  2. In a saucepan combine the cream, maple syrup and salt. Bring to a simmer, whisking. Reserve.
  3. Place the egg yolks in a bowl. Temper the mixture by gradually adding the hot milk and cream mixture to the egg yolks while whisking. Strain the custard.
  4. Pour into four single serving ramekins. Place in a baking dish and add enough hot water to come halfway up the ramekins.
  5. Bake in the oven for about 40 minutes or until the custard is jiggly and a paring knife inserted comes out clean. Cool thoroughly and serve with fresh fruit and a crisp cookie.

Enjoy!

Lincoln Culinary Institute
 

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