Hello. I’m sorry. You’re welcome. You love me.
-Are suffering from a dreadful case of the Rainy Day Blues
-Would like to eat your feelings
-Are trying to savor the last moments and flavors of winter
-Would like a decent sized addition to your thighs/midsection
-Have any interest in tasting what is quite possibly the best dessert of all time
…I may or may not have just the thing for you. It’s name is Maple Pot de Crème and it will change your life.
I might be mad at you if you don’t find a way to obtain these as soon as possible. Make them, have your mom make them, pay your neighbor to make them.. find me, and I’ll make them. For heaven’s sake, if you have any decency, indulge yourself in these golden blessings.
Let me back up a bit- I’m guessing at least half of you are about about to google ‘pot de crème’ because, well, you are regular people. ‘Pot de Crème’ [poe duh krem] is simply a fancy shmancy French way of saying pot of custard. I described these to my friends as “like crème brulée but maple and without the torch on top.” I’m afraid to torch my food. Am I the only one? Anyways, these are smooth as velvet and make your tongue want to dance and throw confetti. Have I suggested that you try them? Because you reeeeeeally, reeeally should. For real guys. This is not a laughing matter.
Maple Pots de Crème
From 17 and Baking
Makes 4 servings
1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract
Preheat the oven to 300 degrees F and arrange four ramekins in a rimmed baking dish.
Combine the cream, maple syrup, and salt in a small saucepan. Heat until it comes to a simmer. In a medium bowl, whisk together the egg yolks and vanilla extract. Using a small ladle, add some hot cream to the egg yolks a few tablespoons at a time. Whisk the egg yolks into the cream in the saucepan until combined. Strain the mixture through a fine sieve.
Pour the mixture into the four ramekins. Place the ramekins into a larger pan (I used a 13×9 brownie pan) and place the entire thing on the oven rack. With the oven open, pour enough hot water into the pan to go halfway up the sides of the ramekins. Close the oven door and bake until the edges are set but the center gently jiggles when shook, about 50-60 minutes. The tops will probably bubble- this is good. Remove the ramekins from the water bath and cool to room temperature. Refrigerate about an hour or until set, and serve cold.
I think I found the pot of gold at the end of the rainbow.