Pots de Crème with Connecticut Maple Syrup - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Pots de Crème with Connecticut Maple Syrup



    Determined Triathlete Never Lost Hope

    • 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.


    Lincoln Culinary Institute