Pots de Crème with Connecticut Maple Syrup

Pots de Creme with Connecticut Maple Syrup
  • 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

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