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Maple Pots de Créme

A sweet and creamy maple custard.

Yield: Makes 8, 4 fl. oz. ramekins filles with 3 fl. oz. [85g] mixture
Working Time: 1 hour
This recipe contains: Dairy, Eggs


1 ¼ cups + 2 tbsp [350g] whole milk

¼ cup + 1 tbsp [98g] maple syrup

7 [120g] egg yolks

¾ cup [135g] Guittard 72% Santé Baking Chips made with Coconut Sugar


Preheat oven to 325°F. In a saucepan, combine milk and maple syrup; bring to a simmer. In a medium bowl, pour 1/3 cup of the hot milk over the chocolate and allow to rest for one minute. Whisk until smooth and shiny, then gradually stir in remaining milk in two parts, whisking after each addition. Gradually whisk the entire chocolate mixture into the yolks, about 1/2 cup at a time. Strain mix and divide evenly between the ramekins. Bake in a water bath for about 30 minutes or until centers are just set and jiggle when shaken. Internal temperature should be between 165-170°F. Chill before serving.

For a keto version, replace the maple syrup with 1/3 cup + 1/2 tbsp [63g] of King Arthur Baking Sugar Alternative.