Maple Pot De Creme Recipes

Steps:

• For praline:
• Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.
• Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
• For custard:
• Preheat oven to 325°F.
• Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.
• Sprinkle praline over custards.

Steps:

• Preheat the oven to 300 degrees F.
• Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
• Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
• Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
• Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

Steps:

• Preheat the oven to 325 degrees F.
• In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup. Set aside.
• In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan.
• Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins. Place all the 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.
• Chill completely before serving.

Steps:

• Preheat oven to 325°F.
• Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
• Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
• Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath, pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.