Maple pot de crème
6 servings
 

Pre-Heat oven to 275 degrees

1 qt milk

12 egg yolks

2 cups maple syrup

1 cup brown sugar

2 pieces whole nutmeg, crushed

5 pods cardamom

1 cup crème fraiche or sour cream

1 tbsp honey

1 cup candied or dehydrated ginger chopped fine

1. Separate eggs and  place yolks in a bowl. 
2. Place milk in a medium sauce pot, add nutmeg and cardamom. Steep for 15 minutes .
3. Add maple syrup and sugar to eggs and whisk. Strain the milk into the eggs slowly. Making sure the eggs don’t cook.
4. Place the mixture in an 4 oz ceramic cups . Fill leaving a ½ inch at the top. Place them in a deep pan, filling it ½ way up the side of the cups. Cover with plastic wrap and foil, poke a hole on each side and bake 275 degrees for 45 t0 60 minutes until firm  but soft. Take out and let cool.
5. Whip crème fraiche with honey until stiff,  spoon  on top of the pot de crème and garnish with chopped ginger.