Maple Pots de Creme (Baked Maple Custard)

Enjoy this delightful story of whim and tasty treats perfect for the fall season.  It is balanced perfectly with sweetness, indulgence, hard work, and guilt.  Topped with a delicious payoff.

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Maple Pots de Creme (Baked Maple Custard)

Posted on November 14, 2011 by Sara

I had been turning the thought of making custard over in my mind even before November’s monthly mingle (hosted by My Custard Pie) was announced. But, I always hesitate a bit about custard–not because I’m worried about the classic concerns, such as a glum pudding that resembles runny scrambled eggs (though I worry about that too) or that comes out overcooked (also angst-worthy)–but because it feels a bit profligate to use all those egg yolks. I feel bad wasting whites, so I keep them in my freezer until…Yes, the guilt. (What is that old saw about women feeling needlessly guilty all the time?) My husband, who is very encouraging of my making of custard, has been trying to convince me this is silly and to just make some already. (Might I note that he also is blissfully unaware of my constant reshuffling of the fridge, shifting expiring items forward and sliding unopened milk cartons and orange juices jugs towards the rear).Maple Custard (4 of 6)Much as some of us buy new gym clothes to encourage us to work out (with not always stellar effect) I not-so-recently bought some miniature cocotte pots at Williams Sonoma’s (ahem) Christmas clearance sale (ahem) last January. (Another takeaway from this is to never doubt the power of the words “50% off already reduced prices.” Please note I was only seduced by very deep discounting: I don’t want you to think I spent the originally stickered $50 each).And while you might think the fact that I had to pull those stickers off of them last week to make this custard could be the irrefutable proof that they were an unwise impulse buy, I have no regrets. They are just too charming. You know how it goes with things in miniature. And in my defense, it could have been worse. I could have decided I needed a kitchen blowtorch for creme brulee while I was at it. (Oddly, my husband thinks this would be a sensible purchase. This seems to beg another cliché about men and fire).Now that this preamble is out of the way, on to the custard.Maple Custard (3 of 6)

via Maple Pots de Creme (Baked Maple Custard).

Maple Custard (3 of 6)


About laurascheaptricks

Laura is a mom entrepreneur who owns a successful television production company in the greater Washington DC area. As the daughter of a couple of WW2/victory garden parents she is a free - associative thinker and often explores new and more efficient ways to accomplish tasks and save money. "I come by naturally."
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