POTS DE CREME
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
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
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 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
More about "maple cream cheese pots de creme food"
MAPLE POTS DE CREME - CLOSET COOKING
From closetcooking.com
POTS DE CRèME - GIRL VERSUS DOUGH
From girlversusdough.com
MAPLE POTS DE CREME
From tonewoodmaple.com
MAPLE POTS DE CRèME (BAKED CUSTARDS) - A JOYFULLY MAD KITCHEN
From joyfullymad.com
MAPLE PUMPKIN POTS DE CREME - A LOVE LETTER TO FOOD
From alovelettertofood.com
NEW YEAR DESSERT - MAPLE POTS DE CREME - HONEST COOKING
From honestcooking.com
VERMONT MAPLE POTS DE CREME - ADAMANT KITCHEN
From adamantkitchen.com
MAPLE POTS DE CREME - THE SKILLFUL COOK
From theskillfulcook.com
MAPLE POTS DE CREME - LILY NICHOLS RDN
From lilynicholsrdn.com
MAPLE CREAM CHEESE POTS DE CREME - FOOD NETWORK
From foodnetwork.co.uk
MAPLE CREAM CHEESE POTS DE CREME RECIPE | ANNE BURRELL | FOOD …
From foodnetwork.cel02.sni.foodnetwork.com
MAPLE POT DE CRèME | SAVEUR
From saveur.com
MAPLE POTS DE CRèME - - RECIPE FROM BOSTONCHEFS.COM - RECIPES …
From bostonchefs.com
MAPLE POTS DE CRèME | CANADIAN LIVING
From canadianliving.com
POTS DE CREME RECIPE - FOOD FANATIC
From foodfanatic.com
HOW TO MAKE MAPLE POT DE CRéME WITH BOURBON CREAM
From tastingtable.com
MAPLE POTS DE CRèME | DINNERS AND DREAMS
From dinnersanddreams.net
MAPLE PUMPKIN POTS DE CRèME - THE CAFé SUCRE FARINE
From thecafesucrefarine.com
MAPLE POTS DE CRèME - MILWAUKEE JOURNAL SENTINEL
From jsonline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love