Maple-Buttermilk Pots de Creme with Caramelized Pecans

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Guys, do you want to impress your guests with a dessert, that’s absolutely delicious yet easy to make? This is it! Pots de creme sounds fancy because it’s in french..  🙂 (honestly, pots of cream, or custard don’t sound as good) but it’s basically baked custard in small individual cups. This one is made with tangy buttermilk and cream, topped with crunchy maple syrup and rum glazed pecans and apple slices.

Maple-Buttermilk Pots de Creme with Caramelized Pecans

Serves 4-6

175 ml buttermilk
175ml single cream
80ml maple syrup, preferably B grade
1/2 tsp pure vanilla essence
A pinch salt
1.5 tsp cornstarch
4 egg yolks

For the pecans
50g pecan halves
2 Tbsp maple syrup
1 tsp dark rum
a good pinch salt

To serve: apple slices or pear slices

1. Preheat the oven to 150 degrees celsius. Bring the buttermilk, cream, maple syrup, vanilla, and salt to a gentle simmer. Meanwhile, whisk together the egg yolks and corn starch in a small heat proof bowl.
2. Once the cream mixture is heated to a gentle simmer, take it off the heat. Pour a small ladle into the egg yolks in a steady stream while whisking constantly. Pour the mixture back into the pot, while whisking constantly.
3. Over a low heat, whisk the cream-egg mixture until it just starts to steam. Do not let the egg yolks curdle.
4. Pour the mixture into small, oven proof cups/pots. Place the pots in a deep baking dish, pour hot water in the baking dish, until the water comes half way up the sides of the pots. Bake for 30mins. Let the pots cool to a room temperature before putting it in the fridge for at least 4 hours.
5. To glaze the pecans, mix all the ingredients together and lay them out on a lined baking sheet. Bake for about 10-15 mins in 150 degrees celsius, stirring once half way through.
6. Serve the pots with chopped pecans and sliced apple of pear.