Maple Pot de Crème

 

It was one of those chilly, drizzley, the-sky-has-fallen autumn days.  The wet, grey skies somehow had a way of transforming the golden leaves on the birch, that line our backyard creek, into little, eye-popping brilliant yellow florescent signs, heralding the end is near.  Foggy mists played tag between the forest trees and clung to near-by mountain slopes.

If I was going to concoct in the kitchen today it better be something as outspoken as this postcard of an autumn day.  It was! 

These Maple Pot de Creme are incredible.  Impossibly smooth and creamy, and the purity of the maple soothes your tastebuds the moment it hits your mouth. Sweet, glorious texture, flavour and richness all wrapped up in one beautiful little easy-to-make dessert.  Perfect for a fall dinner party or if you're like us, just because it's Sunday.

I owe a big, warm thank-you to Elissa and her wonderful food blog 17 and Baking. I've already lined up another couple of recipes of Elissa's I'm going to have to try my hand at. Really soon!  Especially if these Maple Pot de Creme are any indication of what's to come.

My husband, Cliff, 'mmmm-d' with every single taste-testing mouthful before scraping the bowl clean and asking if he could pretty please have another one.  Yes, they are that good.

 

MAPLE POT DE CREME
Makes 4 servings

1 1/2 cups heavy cream
1/2 cup pure maple syrup
1/2 teaspoon sea or Kosher salt
4 large egg yolks
1 teaspoon pure vanilla extract

Preheat oven to 300F and arrange four ramekins or custard dishes in a rimmed baking dish.

Combine the cream, maple syrup and salt in a small pot. Heat until it comes to a simmer.  In a medium bowl, whisk together the egg yolks and vanilla extract.  Using a small ladle, add some hot cream to the egg yolks a few tablespoons at a time.  Then whisk the egg yolks into the cream in the pot until combined.  Strain the mixture through a fine sieve.  (I skipped this step and still ended up with velvety smooth custard)

Pour the mixture into the four ramekins.  Carefully pour enough hot water into the rimmed baking dish to come halfway up the sides of the ramekins.  Bake until the edges are set but the centre just gently jiggles when shook, about 55-65 minutes.  Remove the ramekins from the water bath and cool to room temperature.  Eat, or cover each ramekin with plastic wrap and keep in the fridge.

**Cliff didn't care if he ate these babies warm or chilled, just as long as he could have another one.  I, like Elissa from 17 and Baking, preferred them cold.  The chilling seems to kick up the gorgeous texture and who doesn't like that?**