Maple and Cream Cheese Custards
Maple and Cream Cheese Custards
Serves: to serve 6
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 mins
ingredients
6 -
eggs
6¾ fl oz - maple syrup
8½ fl oz - double cream (heavy cream)
6¾ fl oz - milk
4 oz - cream cheese
pinch - ground cinnamon
6¾ fl oz - maple syrup
8½ fl oz - double cream (heavy cream)
6¾ fl oz - milk
4 oz - cream cheese
pinch - ground cinnamon
directions
- Separate the egg yolks and beat together in a small bowl to a homogeneous consistency. Whisk in the maple syrup then set aside.
- In a small saucepan, combine the double cream (heavy cream) and milk and bring it slowly to a gentle simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to the boil remove it from the heat and pour about half of it into the beaten eggs. Immediately stir everything back into the saucepan.
- Pour the milk/egg mixture into six tea cups or ramekins. Place all the ramekins into a roasting pan and fill it halfway with hot water to create a bain-marie. Cover with foil and bake in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 35-45 minutes until the custard is set.
- Chill completely before serving