I promise it sounds more fancy than it truly is. I’ve kept it very simple and have experimented a little by replacing the sugar with maple syrup (a wholefood). For young babies you could leave out the sweetener all together and you have a simple baked custard.
You can also substitute the cows milk for almond milk or coconut milk or even stir through some melted chocolate before cooking – yum!
Creme de Pots
- 1 2/3 cup milk
- 2 tablespoon maple syrup
- 2 eggs + 1 egg yolk
- 1 vanilla bean , split lengthways and seeds scraped out (alternatively use vanilla bean paste)
Pre-heat oven to 160 degrees C (320 degrees F)
In a saucepan add the milk and vanilla bean (seeds and bean). Bring to the boil and turn off heat and allow to infuse for 15 minutes; discard bean
Meanwhile, whisk the eggs and maple syrup. Now pour the hot milk slowly over the egg mixture while you continue to whisk
Add mixture to 6 ramekins or small pots. Place pots in a baking dish and fill with hot water so it comes halfway up the sides of the ramekins
Bake for 35 minutes or until set. The centre should still wobble slightly
Allow to cool slightly and refrigerate
I added a few raspberries to a couple of my pots before cooking