Maple Pot de Creme'

This recipe was the dessert we were served at the Couple's Cooking Class at Sur la table. We were practically licking the glass bowl they were served in. The pot de creme' was not included in the hands on demonstration, just the end product. Similar to making Creme Brulee, I figured I could take this recipe on! Rob helped (a lot) and is now Maple Pot de Creme' expert...

Ingredients:

• 1 1/4 cups whole milk
• 1 1/4 cup heavy whipping cream
• 6 tablespoons good quality maple syrup
• 5 egg yolks
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla bean paste (found at Whole Foods)

Directions:

Preheat the oven to 325-degrees and position rack in the center. Place 6 ramekins in a large rectangular baking dish. In a large saucepan boil enough water to fill your baking dish halfway, set aside until needed. I heated a large glass measuring cup in the microwave.

In a medium saucepan over medium heat, whisk to combine the milk, cream and maple syrup; bring to a simmer.

In a large mixing bowl, whisk together egg yolks, sugar, salt and vanilla bean paste. I have a hard time getting the almond paste to combine and think next time may gently heat this in the microwave to soften; 3-4 seconds on high?

Gradually whisk the hot cream mixture into the egg mixture. Do this slowly so as not to cook the egg, called tempering. Whisk the mixture until smooth.
Using a spoon, remove any foam or bubbles that may have accumulated on the top to ensure you have a smooth surface on your pot de creme'.

Divide custard between the ramekins, leaving a 1/4-inch space at the top. I made 7, just added less custard to each.  Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.

Loosely cover the baking dish with a large piece of aluminum foil and carefully place into the oven. This is where it is very helpful to have a retired husband hanging out in the kitchen!

Cook the custard until set, but still wobbly when gently shaken, about 75 minutes. If the custard has not set, continue to bake, checking every 5 minutes until set. In my oven it took 85 minutes.

Remove the ramekins from the water bath and place on a wire rack to cool.

Cover and refrigerate for at least 2 hours or preferably overnight.

To serve: Top each pot de creme' with a teaspoon of maple syrup, served chilled.