Maple-Gingerbread Pots de Crème

Ingredients

• 1/2 cup maple syrup
• 2 tablespoons dark brown sugar
• 2 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.