Add a little elegance and sophistication to your dining experience by serving up a Canadian spin on the traditional Pot de Crème for dessert. Pot de crème is made using eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. In Harwood’s version, we chose instead to feature the flavour of the first harvest in Prince Edward County – Maple Syrup. Prepare and serve this dessert in the traditional ramekin or similar small dish. Top with pecans, maple taffy or lightly toast the tops for added impact and pair alongside a glass of Harwood’s Just Desserts.
Chef: Kerry Wicks
Yield: 6 servings
Ingredients:
- 2 Cups (500 ml) whipping cream
- 4 Large egg yolks (preferably organic and free range)
- 4 Tbsp. (60 ml) maple syrup
- Pinch of salt
Instructions:
- Bring ingredients out of the fridge about a half hour in advance to bring slightly to room temperature. Preheat the oven to 350 degrees.
- Separate the yolks from the eggs. To do so, crack the egg and pull the shell apart into two equal-sized halves. With a clean bowl underneath, simply shift the yolk back and forth from one half of the shell to the other, letting the whites fall into the bowl below. Collect the yolks in a large mixing bowl. Discard of whites or use for another recipe.
- Whip the egg yolks until smooth (about 2-3 minutes) with a wire whisk.
- Slowly add the maple syrup and salt in to the yolks. Whip until well blended (another minute or so).
- Scald the cream by heating it until bubbles appear around the edge of the pan. Cool it for about 5 minutes.
- Slowly pour the scalded cream into the egg mixture and whisk lightly.
- When mixed, pour mixture into 6 small ramekin dishes (about 2/3 full).
- Immerse filled ramekins into a water bath (a cake pan works well) filled with warm water 2/3 of the way up the outsides of the ramekins.
- Bake on the middle rack for about 50-55 minutes. Custard is set when it is either firm to the touch or doesn’t wiggle when the pan is moved.
- Remove from oven and allow to cool in water bath for an additional 30 minutes.
- Remove the ramekins and place them on a flat sheet pan or tray. Cover with plastic and chill for at least 4 hours, up to overnight.
- Serve plain, or top with candied pecans, maple taffy or lightly toast the top for presentation.
