POTS DE CREME
Steps:
- Preheat the oven to 300 degrees F.
- Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
- Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
- Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
- Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.
MAPLE CREAM CHEESE POTS DE CREME
Steps:
- 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.
HOW TO MAKE MAPLE POT DE CRéME WITH BOURBON CREAM
Learn to make maple pot de crème with bourbon cream.
Provided by Tasting Table Staff
Categories Dessert
Time 16m
Number Of Ingredients 10
Steps:
- Make the maple pot de crème: In a 2-quart saucepan over medium heat, whisk together the egg yolks, brown sugar, vanilla bean, maple syrup, salt and heavy cream until smooth. Cook, stirring constantly using a rubber spatula, until the mixture has thickened and begins to bubble, 5 to 7 minutes. Remove from heat and strain through a fine-mesh sieve over a glass measuring cup.
- Divide the mixture among 2 small glasses. Chill, uncovered, for at least 2 hours or until the pot de crème has set.
- Meanwhile, make the bourbon cream: In a medium mixing bowl, whisk the cream and bourbon together until soft peaks form.
- To assemble, remove the pot de crème and top with a dollop of bourbon cream, a dusting of cocoa powder and a sprinkle of flaky sea salt.
Nutrition Facts : Calories 1026 calories, Carbohydrate 56 g carbohydrates, Cholesterol 654 mg cholesterol, Fat 86 g fat, Fiber 0 g fiber, Protein 10 g protein, SaturatedFat 51 g saturated fat, ServingSize 0 g, Sodium 726 mg, Sugar 51 g
MAPLE POTS DE CREME
Make and share this Maple Pots De Creme recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the cream, maple syrup and salt to a simmer in a sauce pan.
- Mix the egg yolks and vanilla in a large bowl.
- Mix the cream mixture into the egg yolks a little at a time.
- Strain the mixture through a fine sieve.
- Pour the mixture into 4 ramekins.
- Place the ramekins in a baking dish and fill the baking dish with hot water until it come halfway up the ramekins.
- Bake in a preheated 300F oven until set, about 50-60 minutes.
- Remove from hot water bath and let cool to room temperature.
Nutrition Facts : Calories 463.7, Fat 37.2, SaturatedFat 22, Cholesterol 311.1, Sodium 190.3, Carbohydrate 30.1, Sugar 24.2, Protein 4.3
MAPLE PUMPKIN POTS DE CREME
I saw this today on Sara's Secrets, episode 'All About Maple Syrup'. They looked so good in their individual ramekins, I had to come post it here so I could find it again.
Provided by Charlotte J
Categories Dessert
Time 1h15m
Yield 10 individual custards
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
- Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
- Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.
- Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).
- Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.
- Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Nutrition Facts : Calories 199.1, Fat 12.7, SaturatedFat 7, Cholesterol 181.3, Sodium 82.9, Carbohydrate 19.2, Fiber 0.4, Sugar 15.8, Protein 3.1
MAPLE POTS DE CRèME WITH ALMOND PRALINE
Provided by Lori Longbotham
Categories Mixer Egg Dessert Bake Almond Fall Chill Maple Syrup Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 15
Steps:
- For praline:
- Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.
- Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
- For custard:
- Preheat oven to 325°F.
- Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.
- Sprinkle praline over custards.
MAPLE PUMPKIN POTS DE CRèME
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Categories Milk/Cream Dairy Egg Dessert Bake Thanksgiving Pumpkin Fall Maple Syrup Gourmet Anniversary
Yield Makes 10 individual custards
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
- Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
- Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
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