American Cream Pots
6 servings
Ingredients:
4 eggs
600 ml milk
45 g caster sugar
1 teaspoon vanilla essence
6 tablespoons maple syrup
315 g can of mandarin orange segments, drained, to decorate
Instructions:
In a large jug or bowl, with a wire whisk, beat eggs, milk, sugar and vanilla essence until well blended.
Pour the milk mixture into six 175 ml mousse pots.
Arrange the mousse pots in 30 cm frying pan. Fill the pan with water to reach the halfway up the sides of the pots. Cover the pan.
Over medium heat, heat the water in the pan to the boiling point.
Simmer custards about 10 minutes or until beginning to set around edges. Remove the pan from the heat, then leave the custards to stand in the covered pan for 15 minutes until fully set.
Remove the pots of custard from the pan and refrigerate until well chilled, for about 2 hours. If you don't serve them immediately, cover each chilled dessert tightly and refrigerate.
Just before serving, pour 1 tablespoon maple syrup on top of each top of custard.
To serve, top each custard with mandarin orange segments.
TIP: Maple syrup and canned mandarins are a quick and clever American way to dress up a simple egg custard.