California Walnut-Glazed Maple Pots de Crème

California Walnut-Glazed Maple Pots de Crème

DESCRIPTION

This reinvented classic topped with California walnuts is truly simple but will impress your guests.

Total Time
3 Hrs, 45 Mins
Serves
6
Meal
Snack
Course
Desserts

Total Time

Prep Time
15 Mins
Cook Time
3 Hrs, 30 Mins
Total Time
3 Hrs, 45 Mins

Nutrition

Calories
370 cal
Total Fat
24 g
Polyunsaturated Fat
6 g
Cholesterol
230 mg
Sodium
50 mg
Carbohydrates
34 g
Dietary Fiber
1 g
Protein
7 g

Ingredients

  • 6 egg yolks
  • 1/3 cup maple syrup, pure
  • 1 cup milk
  • 1 cup whipping cream
  • 1/2 vanilla bean, sliced lengthwise
  • 1/2 cup California walnuts, chopped
  • 1/2 cup sugar, granulated
  • 3 tablespoons water

Preparation

  1. In medium bowl, whisk yolks and maple syrup until blended; set aside. In small saucepan, bring milk and cream to simmer. Using tip of knife, scrape seeds from vanilla bean into milk. Gradually whisk milk mixture into yolks; using sieve, strain. Pour mixture into six 4-ounce ramekins or custard cups.
  2. Set ramekins into roasting pan; fill pan with boiling water halfway up sides of ramekins. Cover pan with foil. Bake in 325° F oven 40 to 60 minutes or until set (center should still quiver when gently shaken). Remove ramekins from pan and let cool. Refrigerate 2 hours or up to 1 day. Just before serving, sprinkle walnuts on top of each ramekin; set aside.
  3. In medium saucepan over medium heat, heat sugar and water, without stirring, until clear syrup forms. Increase heat to high and bring syrup to vigorous boil. Cover and boil 2 minutes. Uncover and continue cooking until syrup becomes dark amber. Immediately spoon over walnuts, tilting ramekins to cover evenly.
  4. Refrigerate 30 minutes or up to 6 hours.