- 1 cup heavy cream
- 1 cup milk
- ¼ cup maple sugar (or granulated sugar)
- 4 egg yolks
- ½ vanilla bean or 1 teaspoon vanilla extract
Preheat your oven to 325°C
Heat the cream and milk in a pot over medium heat until you see steam, but just under a simmer (try not to boil). While waiting for the milk, in a mixing bowl, whisk together the yolks and sugar. Once the milk is hot, mix it slowly into the yolks while continuing to whisk. Strain mixture through a fine mesh strainer into another bowl or measuring cup to remove any cooked egg bits. Add vanilla extract or scrape in the vanilla bean.
Place four 5-ounce ramekins into a baking dish. Add custard mix to the ramekins, leaving a little room at the top so you don’t spill over. Add enough water to the baking dish to come halfway up the ramekins.
Place the baking dish on the middle rack of the oven and bake for 30-40 minutes. Baking times will vary depending on the depth of your ramekin. Remove the custards when the custard jiggles (has started to set), but is not liquid. Set them aside to cool in the baking dish before chilling in the refrigerator for 2-3 hours.
Pots de crème can be kept in refrigerator for 3-4 days.
Serve this rich and creamy dessert with fresh fruit, jams or preserves or try a different flavour all together. You can infuse the milk and cream with lavender flowers, lemon verbena or tea leaves. For chocolate pot de crème add 1/4 cup of chocolate pieces to the already hot milk and cream. Stir until melted.
Crushed coffee beans (about a 1/4 cup) can be added to the milk and cream while heating for a coffee pot de crème. Let the mixture infuse for another 5 minutes after removing it from the heat, then strain to remove the crushed beans.