Maple-Gingerbread Pots de Crème
Dress up these custard cups by sprinkling each with 1/2 teaspoon sugar and broiling them until the sugar turns golden brown.
Recipe by Cooking Light November 2011
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12/21/2020
Would not make again. Underwhelming. Cooked for nearly twice as long. Portion size is off - use a 2 oz ramekin or make 1/2 as many. Recipe suggests making it into a faux creme brulee by torching some sugar on top. I guess, but technically pots de creme and a creme brulee have different ingredient proportions.
02/05/2012
There is supposed to be 8 yolks in this recipe! There was a correction in the magazine. These were delicious as the recipe reads, just a little soupy because no matter how long you cook them they won't set. I will definitely make again with the 8 yolks! I used maple sugar on top too, but be careful, it burns easily!
12/13/2011
There is definitely something wrong with this recipe. The whole thing was just a disaster from taking twice as long to cook to the strange half pudding/half jello texture. It was also way too sweet. Sorry but this was terrible.
11/25/2011
This was very tasty, but, as a previous reviewer mentioned, I had to bake it a lot longer than indicated in the recipe. The portion size was also very small. I would say that this recipe serves 4 rather than 8. And the recipe says that the portion size is 1 cup, which does not seem possible since the ramekin sized called for is only 4 oz.
11/11/2011
This recipe was great, rich and delicious even though I used fat free 1/2 and 1/2. I substituted 1/2 tsp. vanilla for the vanilla bean due to the cost of the bean. It took much longer to bake than indicated but that could be because of either the fat free cream or the larger ramekins I used. Am going to make it for company for the 2nd time this week.
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