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Maple-Gingerbread Pots de Crème

Photo: Levi Brown
Hands-on time 20 mins
Total time 4 hrs, 20 mins
Yield Serves 8 (serving size: 1 cup)
Dress up these custard cups by sprinkling each with 1/2 teaspoon sugar and broiling them until the sugar turns golden brown.


  • 1/2 cup maple syrup
  • 2 tablespoons dark brown sugar
  • 8 large egg yolks
  • 1 3/4 cups half-and-half
  • 1/2 teaspoon ground ginger
  • Dash of salt
  • Dash of ground nutmeg
  • Dash of ground cloves, optional
  • 2 (3-inch) cinnamon sticks
  • 1 vanilla bean, split lengthwise

Nutrition Information

  • calories 192
  • fat 10.6 g
  • satfat 5.4 g
  • monofat 3.8 g
  • polyfat 1 g
  • protein 4.3 g
  • carbohydrate 21.1 g
  • fiber 1 g
  • cholesterol 229 mg
  • iron 4.3 mg
  • sodium 51 mg
  • calcium 96 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine first 3 ingredients in a large bowl, stirring well with a whisk.

  3. Combine half-and-half and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk. Remove from heat. Strain mixture through a sieve into a bowl; discard solids. Divide mixture evenly among 8 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekins are touched. Remove the ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours.