55 mins
Maple and Cream Cheese Custards
Recipe by Graham
Maple and Cream Cheese Custards are an absolute delight. Loved equally by adults and children, they are super-easy to make and can be prepared well in advance.
My wife and I recently visited a quiet town in the Loire Valley of France, where we have some good friends. One evening, we had dinner at a little restaurant in the town square. The whole meal was fantastic, but the best part was the Maple and Cream Cheese Custards. I asked the chef for the recipe, but he politely refused ... until we bribed him with a glass (or two) of wine!
Manx-style Breakfast Sausage 
Maple-Glazed Pork Chops Ingredients for Maple and Cream Cheese Custards
Currently displaying quantities in US Imperial Measurements
How to Cook Maple and Cream Cheese Custards
- 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
GRAHAM'S HOT TIP:
Make sure your cream cheese is at room temperature before adding to the cream-milk mix. It makes it much easier to obtain a consistent mix.
Reviews of Maple and Cream Cheese Custards
| January 13 2015 The first time I made this I was a little bit disappointed by the "granules" of cream cheese that formed. The taste overall was great. The second time I made it I placed the cream cheese in a mixing bowl and took a couple of tablespoons of the cream/milk mixture from the pan and added it to the cream cheese. I then used my immersion blender and creamed them together before adding to the hot cream/milk. I also ran the immersion blender through the pan for about 10 seconds. The result was just what I was looking for. This one is a keeper. tammy (2 reviews) |
September 19 2014 Flavor was great and the level of sweetness just right - not overly sweet in the least. Hooray. The cream cheese makes this denser than you might expect. Very simple to make. Some guests asked for the recipe so I guess that means it was a hit. As for presentation, the looks of this falls in the category of plain (but tasty). A twirl of cream on the top before serving might work. tiffany (5 reviews) |
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