- 4
- 20 mins
- 60 mins
Ingredients
- POTTED CREAM
- 6 Tbsp (3/4 stick) unsalted Butter
- 1/2 Cup Brown Sugar, packed
- Pinch of Salt
- 2 1/2 Cups Heavy Cream
- 1 tsp Vanilla
- 3 Large Egg Yolks
- WHIPPED CREAM
- 1 Cup Heavy Whipping Cream
- 2 Tbsp Powdered Sugar
- 1 Tbsp Maple Syrup
- 1/2 tsp Vanilla
- FLOO POWDER
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- Pinch of Sea Salt
Preparation
Step 1
Preheat oven to 325. Ready a deep 9x13 pan. In a saucepan over medium heat, whisk together the butter, brown sugar and salt until melted and the sides start bubbling, stirring constantly. Slowly whisk in the cream and vanilla and bring to a boil. In the bowl of an electric mixer, whisk the egg yolks. Add a small amount of the cream mixture to temper, then slowly whisk in the rest. Strain the custard and pour into four ramekins. Put the ramekins into a 9x13 pan and place in the oven. Add boiling water to the pan, halfway up the side of the ramekins. Loosely tent with foil and bake for 40 minutes, until the custards set but are still jiggly. Let cool for 10-15 minutes, then loosely cover with plastic wrap and chill in the refrigerator for 6-8 hours.
When you are ready to serve, in a chilled bowl of an electric mixer, whip the heavy cream on medium. Once peaks start to form, add the powdered sugar, syrup and vanilla. Turn he mixer on high until stiffened. Spoon the whipped cream on to the pots of cream. Stir together the cinnamon, nutmeg and sea salt and sprinkle on top to serve.