It’s starting to feel like fall. I can walk from the back door to the garage without dying of heat exhaustion, and I’m starting to think that in another month I could turn off the AC and open the windows. 

It’s time to put away the lemon recipes for the winter, and switch to something more autumnal.  It’s still too early for really good apples, so the apple cobbler will have to wait another month.


Instead, I found this great post from 17 and baking – maple pot de crème.  I love pot de crème recipes – I have an excellent chocolate one, but I’ve also seen caramel, coffee, and citrus versions. 

I’ve never seen a really complicated recipe for a pot de crème.  They’re all basic custards – warm up the milk, temper it into the eggs, put the eggs back into the milk mixture, strain, and bake.

This was no exception.  I doubled it, because I don’t have 4 matching pretty cups for them (did you know they had special dishes?  there’s a history of the here). I have a lot of ramekins, but they’re two different styles, and because they’re different heights, each type needs it’s own baking pan.  Instead, I made it in my stoneware French Onion Soup bowls – a double recipe made 4 big dishes full, plus the leftovers in a small ramekin in the middle.

I always put a dishtowel in the bottom of the baking pan, because it seems pointless to carefully meter the heat on the sides with water, but expose the bottom of the bowls to direct heat.  So the towel went in, the filled ramekins went on top, then it went in the oven and got filled halfway up with water. 

Then they baked for an hour.  I let them sit in the water on top of the stove for another 15 minutes or so, then put them in the fridge to chill. 

Maple Pot de Creme

I’d like to say that the big bowls were a mistake, because it’s an enormously rich dessert, but I managed to finish an entire bowl myself, so maybe they were just right.  The maple really stands out, although if I was going to do them for a dinner party, I might decorate them with a tiny dollop of maple whipped cream, with a maple sugar candy balanced on top…

( see the recipe )