Maple Cream Cheese Pots De Creme Food

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POTS DE CREME



Pots de Creme image

Provided by Anne Burrell

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 8

2 cups heavy cream
2 teaspoons instant espresso powder
3 tablespoons sugar
4 ounces bittersweet chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch kosher salt
Mascarpone, for topping

Steps:

  • Preheat the oven to 300 degrees F.
  • Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
  • Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
  • Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
  • Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

MAPLE CREAM CHEESE POTS DE CREME



Maple Cream Cheese Pots de Creme image

Provided by Anne Burrell

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 6

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

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.

MAPLE POTS DE CRèME WITH ALMOND PRALINE



Maple Pots de Crème with Almond Praline image

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

Custard:
6 large egg yolks
1/3 cup maple sugar
2 tablespoons (packed) dark brown sugar
1/8 teaspoon imitation maple extract
Pinch of coarse kosher salt
1 1/2 cups heavy whipping cream
Praline:
2 tablespoons sliced almonds
3 tablespoons sugar
1 tablespoon water
1 teaspoon light corn syrup
Pinch of coarse kosher salt
Special Equipment
4 3/4-cup ramekins or custard cups

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 POTS DE CREME



Maple Pots De Creme image

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

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

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

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