Maple Pots de Creme

from Eggs on Sunday

1 1/2 cups heavy cream
1/2 cup maple syrup (Grade B/Dark Amber for best flavor)
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla


Preheat the oven to 300 degrees F. Place four 3/4-cup ramekins in a metal baking pan (I use an 8x8 pan) and set aside.

In a medium saucepan, bring the cream, maple syrup, and salt to a simmer over medium high heat. While the cream mixture is heating, whisk together the egg yolks and vanilla in a large bowl.

Once the cream comes to a simmer, temper the egg yolks by slowly adding the hot cream mixture, little by little, into the egg yolk mixture and whisking constantly. Once all the cream mixture has been incorporated, strain it through a fine-mesh sieve either back into the pot that  you heated the cream in, or into a glass liquid measuring cup.

Divide the mixture among the four ramekins. You'll bake them in a hot water bath, so pour enough very hot tap water into the baking dish so that it comes halfway up the sides of the ramekins.

Bake in the oven for about 50-60 minutes, or until the pots de creme are set around the edges but still slightly jiggly in the middle. Once they reach this point, remove them from the oven and take the ramekins out of the hot water bath. Let them cool at room temperature (they will continue to set as they do so.)

Makes 4.