Maple Cream Cheese Pots de Creme – a delicious recipe with egg yolks, maple syrup, heavy cream, milk, cream cheese, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 325 degrees F.
2
In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup.
3
Set aside.
4
In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer.
5
Whisk in the cream cheese and cinnamon.
6
Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs.
7
Immediately stir everything back into the saucepan.
8
Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins.
9
Place all the cups into a roasting pan and fill it halfway with hot water.
10
Cover with foil and bake in the oven until the custard is set, 35 to 45 minutes.
11
Chill completely before serving.
667
kcal
Calories
48
g
Fat
37
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 egg yolks, 3/4 cup real maple syrup, 1 cup heavy cream, 3/4 cup milk, and more.
Yes, Maple Cream Cheese Pots de Creme 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.
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