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POTS DE CRÈME - MAPLE - Maple Cream Cheese Pots de Crème
Nb persons: 6
Yield:
Preparation time:
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| Maple Cream Cheese Pots de Creme Anne Burrell Ingredients | |
| 6 | egg yolks |
| 3/4 cup | real maple syrup |
| 1 cup | heavy cream |
| 3/4 cup | milk |
| 1/2 cup | cream cheese, at room temperature |
| Pinch | ground cinnamon |
Directions
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.
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