Maple-Gingerbread Pots de Crème |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dress up these custard cups by sprinkling each with 1/2 teaspoon sugar and broiling them until the sugar turns golden brown. Ingredients:
1/2 cup maple syrup |
2 tablespoons dark brown sugar |
2 large egg yolks |
1 3/4 cups half-and-half |
1/2 teaspoon ground ginger |
dash of salt |
dash of ground nutmeg |
dash of ground cloves, optional |
2 (3-inch) cinnamon sticks |
1 vanilla bean, split lengthwise |
Directions:
1. Preheat oven to 300°.
2. Combine first 3 ingredients in a large bowl, stirring well with a whisk.
3. Combine half-and-half and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk. Remove from heat. Strain mixture through a sieve into a bowl; discard solids. Divide mixture evenly among 8 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekins are touched. Remove the ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours.
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