Food Network UK

Maple Cream Cheese Pots de Creme

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  • For a prepare-ahead pud, try Anne Burrell's cream cheese delights.
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Ingredients

  • 6 egg yolks
  • 190ml real maple syrup
  • 250ml double cream
  • 190ml milk
  • 115g cream cheese, at room temperature
  • Pinch ground cinnamon

Use imperial measurements

Method

How to make Maple Cream Cheese Pots de Creme

1) Preheat the oven to 170C/Gas 3.

2) In a small bowl beat the egg yolks to a homogeneous consistency and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in the maple syrup. Set aside.

3) In a small saucepan, combine the double cream and milk and bring it slowly to a simmer. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to the boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan.

4) Pour the milk/egg mixture into 6 (115g) tea Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups or ramekins. Place all the Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups 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.

5) Chill completely before serving.