Crème Vermont Recipe

Name: Crème Vermont
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups light cream; 1/2 cup maple syrup, preferably fancy grade; 1/2 cup sugar; 2 eggs; 2 egg yolks; 2- inch knob of fresh ginger, peeled and sliced; 1 cinnamon stick; 6 whole cloves; pinch freshly grated nutmeg; pinch salt

Servings: persons

2 cups light cream
1/2 cup maple syrup, preferably fancy grade
1/2 cup sugar
2 eggs
2 egg yolks
2- inch knob of fresh ginger, peeled and sliced
1 cinnamon stick
6 whole cloves
pinch freshly grated nutmeg
pinch salt

1
Preheat oven to 300 degrees.
2
Place cream, ginger slices, cinnamon stick, and cloves in small saucepan over medium heat until it starts to steam. Turn off heat and let steep while you get on with the rest of the recipe.
3
Put a kettle of water on the stove to boil.
4
In bowl of mixer, beat the eggs and egg yolks with sugar and salt until pale yellow.
5
Strain the cream mixture to remove ginger, cloves and cinnamon and gradually add it to the egg mixture, stirring until its completely incorporated.
6
Place custard cups or ramekins into a baking pan. Pour maple syrup into the bottom of each cup, about 1/4-1/2 inch. Add custard mixture. Pour hot water around cups to reach about an inch from the top.
7
Bake at 300 until set, 45 minutes to an hour.
8
Let cool. Run a small sharp knife around the top of the cup to loosen and gently flip onto dessert plate. Serve warm with grating of fresh nutmeg. Or you could refrigerate for a day or two to serve cold or at room temp. Pour a little hot water on the bottom of dish to loosen.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups light cream, 1/2 cup maple syrup, preferably fancy grade, 1/2 cup sugar, 2 eggs, and more.

Yes, Crème Vermont falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crème Vermont

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