Maple Pots de Crème
I won’t be surprised if the answer is pumpkin. Yes, pumpkin means autumn to many of us.
But it also means cinnamon and nutmeg. Honey and maple syrup. Brown sugar and apples.
It means good food. Home. Family.
Did I say maple??
Maple syrup, of all these ingredients, embodies autumn the most to me. It has the richness of brown sugar and honey, the warmth of spices, the sweetness of apples, the color of pumpkin (somewhat.)
I’m greeting autumn with these ultra-maply, super smooth pots de crème. If you’ve never made pots de crème, you’ll be surprised by how easy to make they are!
Adapted from Eggs on Sunday
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
Preheat the oven to 300 degrees Fahrenheit. Place four ramekins in a baking pan.
Bring the cream, maple syrup and salt to a simmer in a medium saucepan over medium heat.
Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine mesh sieve.
Divide the mixture among the ramekins. Fill the baking pan with hot water until it comes halfway up the ramekins.
Bake for 50-60 minutes. Take the ramekins out of the baking pan and cool at room temperature. Cover the ramekins with plastic wrap and refrigerate.