This reinvented classic is truly simplebut will impress your guests.
Recipe: California Walnut-GlazedMaple Pots de Creme
6 large egg yolks 1/3 cup pure maple syrup 1 cup milk 1 cup whipping cream 1/2 vanilla bean, sliced lengthwise 1/2 cup California Walnuts, chopped 1/2 cup granulated sugar 3 tablespoons water
In medium bowl, whisk yolks and maplesyrup until blended; set aside.
In small saucepan, bring milk and creamto simmer. Using tip of knife, scrape seeds from vanilla beaninto milk. Gradually whisk milk mixture into yolks; using sieve,strain. Pour mixture into six 4 ounce ramekins or custard cups.Set ramekins into roasting pan; fill pan with boiling water halfwayup sides of ramekins. Cover pan with foil. Bake in 325°Foven 40 to 60 minutes or until set (center should still quiverwhen gently shaken). Remove ramekins from pan and let cool. Refrigerate2 hours or up to 1 day.
Just before serving, sprinkle walnutson top of each ramekin; set aside. In medium saucepan over mediumheat, heat sugar and water, without stirring, until clear syrupforms. Increase heat to high and bring syrup to vigorous boil.Cover and boil 2 minutes. Uncover and continue cooking untilsyrup becomes dark amber. Immediately spoon over walnuts, tiltingramekins to cover evenly. Refrigerate 30 minutes or up to 6 hours.
Makes 6 servings.
Recipe provided courtesy of CaliforniaWalnuts.
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