Maple And Candy Cap Pot De Crème Recipe

Preparation

1. 1

   Infuse the Cream

   In a saucepan, combine heavy cream, milk, and candy cap mushrooms. Heat over medium heat until just boiling, then remove from heat and let steep for 30 minutes.

2. 2

   Prepare the Egg Mixture

   In a bowl, whisk together the egg yolks, maple syrup, vanilla extract, and a pinch of salt until well combined.

3. 3

   Combine Mixtures

   Strain the infused cream mixture to remove the candy cap mushrooms. Gradually whisk the hot cream into the egg mixture to temper the eggs.

4. 4

   Bake the Pot de Crème

   Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (163°C) for 30-35 minutes, or until just set.

5. 5

   Cool and Chill

   Remove the ramekins from the baking dish and let them cool at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight.