Maple Cream Cheese Pots De Creme Food

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 CREME

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.

CHOCOLATE POTS DE CREME

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 PUMPKIN POTS DE CRèME

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.

MAPLE CREAM CHEESE PASTRIES

Steps:

• Make syrup:
• Preheat oven to 350°F. Butter 15 x 10 x 1-inch nonstick jelly roll pan. Mix brown sugar, maple syrup, unsalted butter and 3 tablespoons water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; bring mixture to boil. Boil until candy thermometer inserted into mixture reaches 240°F, about 3 minutes. Remove from heat. Stir in chopped pecans
• Make filling:
• Using electric mixer, beat cream cheese, powdered sugar and butter in medium bowl until well blended. Set filling aside.
• Make dough:
• Mix unbleached flour, baking powder and salt in large bowl. Using fork, cut in unsalted butter until mixture resembles coarse meal. Mix in enough milk to form moist dough. Gather dough into ball. Divide dough in half. Flatten dough into disks. Roll out 1 dough disk on floured surface to 1/8-inch thickness. Using 3 3/4- to 4-inch-diameter cookie cutter, cut out 8 rounds from dough. (Reroll dough scraps if necessary.) Place generous 2 teaspoonfuls cream cheese filling in center of each dough round. Spread filling over rounds, leaving 1/4-inch border. Roll up rounds jelly roll style. Place cheese pastries on prepared jelly roll pan, seam side down, spacing apart. Repeat with remaining dough disk and cheese filling.
• Bake pastries until firm to touch and beginning to brown at edges, about 25 minutes. Spoon syrup mixture over pastries. Bake 5 minutes longer. Let stand 1 minute. Using metal spatula, transfer pastries to platter. Serve pastries warm or at room temperature.

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.

MAPLE CREAM CHEESE SPREAD

Steps:

• Mix and let stand for 1 hour to meld flavors.

POTS DE CREME

Steps:

• In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

MAPLE CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.