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.
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
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 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.
PUMPKIN-MAPLE POTS DE CREME
Steps:
- 1. Preheat oven to 325. Bring 8 cups water to boil in a large saucepan. In medium saucepan, whisk, cream, half-and-half, pumpkin puree, maple syrup, brown sugar, and spice just until blended; bring to a simmer over medium heat. Stir in coffee liqueur and vanilla. Ladle some of the cream mixture into the yolks to temper, then stir yolks into cream mixture, mix till blended.
- 2. Scrape mixture through a fine mesh sieve into a 2 quart glass measure. Pour into 12 (1/2) cup ramekins. Place ramekins in a large roasting pan. Place in oven; fill with enough water to reach halfway up the sides of the ramekins.
- 3. Bake 50 to 60 minutes, until set but still jiggly in the centers. Remove the ramekins from the roasting pan; cool custards on a wire rack, then cover and refrigerate.
- I did not use topping just whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CARAMEL POTS DE CREME
The name of this delicate dessert comes from the small lidded porcelain pots in which the desserts are traditionally baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Place six 4-ounce ovenproof ramekins or pots de creme in a 13-by-9-by-2-inch roasting pan; set aside.
- Place 1/2 cup sugar in a medium saucepan set over medium heat. Cook, without stirring, until sugar has caramelized and is golden brown, about 3 minutes. Swirl pan, dissolving unmelted sugar; reduce heat to low.
- Slowly and carefully whisk in the milk and 1 cup cream. Scrape the vanilla seeds into the pan and add the pod. Increase heat to medium-high and bring to a boil; remove the pan from heat.
- In a medium bowl, whisk together remaining 1/4 cup sugar, egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod.
- Using a tablespoon or a small ladle, skim the surface to remove any visible air bubbles. Pour approximately 1/2 cup liquid into each ramekin. Fill roasting pan with hot water to within 1 inch of ramekin tops. Cover roasting pan with foil, and poke small holes in two opposite corners for vents.
- Carefully place pan on center oven rack; bake until just set, about 35 minutes. Remove foil; transfer ramekins to a wire rack to cool completely. Cover with plastic wrap, and refrigerate.
- When ready to serve, place the remaining 1/2 cup cream in a chilled mixing bowl. Using an electric mixer, whip cream until soft peaks form. Add a dollop of whipped cream to each serving.
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.
More about "maple pots de creme recipes"
MAPLE POTS DE CRèME (BAKED CUSTARDS) - A JOYFULLY MAD …
From joyfullymad.com
5/5 (2)Servings 6Cuisine FrenchTotal Time 45 mins
- Place a small kitchen towel on the bottom of a ceramic baking dish and place six custard dishes on top of towel.
- In a medium saucepan, bring cream to a simmer. Keep an eye on the cream so that it does not boil over.
MAPLE POTS DE CREME - LILY NICHOLS RDN
From lilynicholsrdn.com
Servings 4Estimated Reading Time 4 mins
- Preheat the oven to 300 degrees. Place 4 ramekins in a rimmed baking dish, such as a brownie pan.
- Combine the cream, maple syrup, and salt in a small saucepan. Heat until it comes to a simmer. Turn off heat.
- In a medium bowl, whisk together the egg yolks and vanilla extract (and, if using, the maple extract).
- Temper the egg yolks - Using a small ladle, add some hot cream to the egg yolks a few tablespoons at a time (this prevents the egg yolks from scrambling). Once you’ve added ~1 cup of cream, pour the rest of the cream into the bowl and whisk to combine.
MAPLE POTS DE CRèME | CANADIAN LIVING
From canadianliving.com
VERMONT MAPLE POTS DE CREME - ADAMANT KITCHEN
From adamantkitchen.com
MAPLE POT DE CREME | ALL THE FOOD, ALL THE TIME
From sorryigothungry.com
MAPLE POTS DE CRèME - BOSTON CHEFS
From bostonchefs.com
GINGER POT DE CREME RECIPE - FOOD NEWS
From foodnewsnews.com
MAPLE POT DE CREME - RECIPE - SMART KITCHEN | ONLINE COOKING …
From smartkitchen.com
MAPLE BAVARIAN CREAM | RICARDO
From ricardocuisine.com
SALTED MAPLE POT DE CREME WITH BOURBON WHIPPED CREAM (THE …
From pinterest.com
CHOCOLATE POTS DE CRèME WITH MAPLE CARAMEL AND SALT
From foodandwine.com
MAPLE POTS DE CREME RECIPE - WEBETUTORIAL
From webetutorial.com
MAPLE POT DE CREME RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE MAPLE POT DE CRéME WITH BOURBON CREAM
From tastingtable.com
MAPLE PUMPKIN POTS DE CREME - A LOVE LETTER TO FOOD
From alovelettertofood.com
MAPLE-CHOCOLATE POTS DE CRèME - JAZZY VEGETARIAN
From jazzyvegetarian.com
MAPLE POT DE CRèME - 17 AND BAKING
From 17andbaking.com
25 SWEET AND SAVOURY MAPLE SYRUP RECIPES | CANADIAN LIVING
From canadianliving.com
SULTRY MAPLE POTS DE CREME | HUFFPOST LIFE
From huffpost.com
MAPLE POT DE CRèME | SAVEUR
From saveur.com
MAPLE-GINGERBREAD POTS DE CREME RECIPE | MYRECIPES
From myrecipes.com
MAPLE POTS DE CRèME WITH ALMOND PRALINE RECIPE - BON APPéTIT
From bonappetit.com
16 PRETTY POTS DE CREME FOR YOUR NEXT DINNER PARTY - BRIT + CO
From brit.co
MAPLE POTS DE CRèME | CANADIAN LIVING | POT DE CREME, RECIPES, …
From pinterest.ca
SALTED MAPLE POT DE CREME WITH BOURBON WHIPPED CREAM
From theviewfromgreatisland.com
POTS DE CREME RECIPE - FOOD FANATIC
From foodfanatic.com
NEW YEAR DESSERT - MAPLE POTS DE CREME - HONEST COOKING
From honestcooking.com
MAPLE POTS DE CREME RECIPE | MAPLESYRUPWORLD
From maplesyrupworld.com
MAPLE POT DE CRéME | RECIPE | POT DE CREME, CUSTARD RECIPES, …
From pinterest.com
FOODCOMBO
GINGERBREAD MAPLE POTS DE CREME - FANNETASTIC FOOD
From fannetasticfood.com
CHOCOLATE POT DE CRèME - PURE MAPLE FROM CANADA
From puremaplefromcanada.com
MAPLE POTS DE CRèME | DINNERS AND DREAMS
From dinnersanddreams.net
MAPLE CREAM CHEESE POTS DE CREME | RECIPE | POT DE CREME, FOOD …
From pinterest.co.uk
EXTREMELY DECADENT CHOCOLATE POTS DE CREME WITH FANTASTIC PEANUT …
From more.ctv.ca
MAPLE POTS DE CREME - CLOSET COOKING
From closetcooking.com
#time-to-make #course #preparation #low-protein #5-ingredients-or-less #desserts #easy #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love