Maple Pot de Crème
This delicious fall dessert—flavored with maple, brown sugar, and vanilla—will pique the appetite even after all the excesses of a Thanksgiving feast.
Yield: serves 8
- 2 tbsp. packed light brown sugar
- 1⁄2 tsp. kosher salt
- 3 egg yolks
- 2 whole eggs
- 1⁄2 vanilla bean, halved lengthwise, seeds scraped and reserved
- 1 1⁄2 cups milk
- 1 1⁄2 cups heavy cream
- 1⁄3 cup amber Grade B maple syrup
- Whipped cream for garnish
- Heat oven to 350°. Combine brown sugar, salt, egg yolks, whole eggs, and vanilla bean in a medium bowl until smooth. Add milk, cream, and maple syrup, and whisk until smooth; pour through a fine strainer into a large glass measuring cup, and divide among eight 4-oz. ramekins or custard cups. Place ramekins in the bottom of a large roasting pan and place in oven; pour boiling water into pan until it comes halfway up sides of ramekins. Bake until custards are set on top but slightly loose in the middle, about 1 hour. Remove from water bath and let cool; refrigerate until chilled, at least 2 hours. Serve with dollops of whipped cream on top, if you like.