Maple Pot de Crème

As you may be able to guess, "Pot de Creme" just means "pot of cream" in French, and is basically just cooked custard, served in individual ramekins.

This recipe is super simple to throw together, and tastes amazing! You've gotta love the easy recipes that turn out incredibly yummy. These cute little single servings are not small on flavor, presentation, or calories...

Maple Pot de Crème

Adapted from 17 and Baking
Makes 4 servings

1 1/2 cups heavy cream
1/2 cup pure maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract

Place four ungreased ramekins in a baking dish with high sides. Preheat your oven to 300º F.

In a small saucepan combine the cream, maple syrup, and salt. Heat mixture until it reaches a simmer. Whisk together the egg yolks and vanilla in a medium bowl. Add some of the hot cream mixture, about a tablespoon at a time, to the egg yolks, using a small ladle. Once you have added enough cream to warm the egg yolks, whisk mixture into the cream left in the saucepan. Once combined, strain through a fine sieve.

Evenly distribute the mixture between the four ramekins. Being careful not to get water in the ramekins, pour enough hot water into the baking dish to come about 3/4 of the way up the outsides of the ramekins. Bake for about 50-60 minutes, or until the edges are set, but the center still jiggles slightly when shook. Once cooked, remove ramekins from water bath, and allow to cool to room temperature. You can either eat them at room temperature, or cover and chill in the refrigerator until cold. They are delicious both ways. Enjoy!