Maple Pots de Créme

Directions

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.