Maple 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 PUMPKIN POTS DE CREME

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.

MAPLE POTS DE CRèME WITH ALMOND PRALINE

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.

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.