Maple Cream Cheese Pots De Creme Recipes
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 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.
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