This indulgent maple-infused custard is made even sweeter by adding a seasonal buttery pear topping. To ensure that the custard is set in time for dessert, make the pots de creme well in advance of your guests' arrival.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2015
Ingredients
Maple Custard:
Warm Pear Topping:
Method
Maple Custard: In saucepan, heat together cream, milk and maple syrup over medium heat just until bubbles form around edge.
In bowl, whisk together egg yolks, eggs and sugar until smooth; slowly whisk in cream mixture. Strain through fine-mesh sieve into pitcher; stir in maple extract. Pour into eight 6-oz (175 mL) ramekins. Place ramekins in roasting pan; pour in enough boiling water to come 1 inch (2.5 cm) up sides. Cover with foil.
Bake in 325 F (160 C) oven until edges are lightly set yet centres are still slightly jiggly, 30 to 35 minutes. Transfer ramekins to rack; let cool completely. Cover with plastic wrap and refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Warm Pear Topping: While custard is chilling, in skillet, melt butter over medium-high heat; cook pears, stirring often, until browned and softened, about 6 minutes. Stir in maple syrup; cook, stirring, until pears are coated, about 1 minute. Scrape into bowl. Bring to room temperature. Serve over custard.
Tip from The Test Kitchen: If you're unsure of whether the custard is set, insert the tip of a sharp knife into the centres. If it comes out clean, it's done.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 80 mg
- Sugars 30 g
- Protein 5 g
- Calories 360.0
- Total fat 23 g
- Potassium 209 mg
- Cholesterol 213 mg
- Saturated fat 13 g
- Total carbohydrate 34 g
%RDI
- Iron 6.0
- Folate 12.0
- Calcium 11.0
- Vitamin A 27.0
- Vitamin C 2.0
