Maple-Gingerbread Pots de Creme

By Chez_Alexander

Dress up these custard cups by sprinkling each with 1/2 teaspoon sugar and broiling them until the sugar turns golden brown.

Ingredients

• 1/2 cup maple syrup
• 2 TBS dark brown sugar
• 2 large egg yolks
• 1 3/4 cup cream
• 1/2 tsp ground ginger
• Dash of salt
• Dash of ground nutmeg
• Dash of ground cloves, optional
• 2 (3") cinnamon sticks
• 1 vanilla bean, split lengthwise

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

1. Preheat oven to 300F.

2. Combine first 3 ingredients in a large bowl; stirring well with a whisk.

3. Combine cream and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180F or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk. Remove from heat. Strain mixture through a sieve into a bowl, discarding solids.

4. Divide mixture evenly among 8 (4 oz) ramekins or custard cups. Place ramekins in a 13 x 9 inch metal baking pan; add hot water to pan at a depth of 1 inch. Bake at 300F for one hour or until center barely moves when ramekins are touched.

5. Cool completely on a wire rack. Cover and chill 4 hours.

Makes 8 servings. Each serving = 6 Weight Watchers points.