Maple-Gingerbread Pots de Crème

Photo: Levi Brown

Dress up these custard cups by sprinkling each with 1/2 teaspoon sugar and broiling them until the sugar turns golden brown.

Yield: Serves 8 (serving size: 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 4 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 10.6g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1g
  • Protein: 4.3g
  • Carbohydrate: 21.1g
  • Fiber: 1g
  • Cholesterol: 229mg
  • Iron: 4.3mg
  • Sodium: 51mg
  • Calcium: 96mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 300°.
  2. 2. Combine first 3 ingredients in a large bowl, stirring well with a whisk.
  3. 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.
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