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Maple Pots De Creme with Candied Pecans GAIL SIMMONS

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This easy recipe adds sweetness to your holiday gathering!

3 eggs
3 egg yolks
2 tablespoons maple sugar
1/4 teaspoon Kosher salt
1/4 teaspoon vanilla extract
1 cup milk
1 cup heavy cream
1/3 cup maple syrup
1/4 cup candied pecans (broken into pieces)
Cooking spray
1 large egg white
1 teaspoon water
1/2 cup maple sugar
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
1/2 pound pecans

Preheat the oven to 325ºF.
In a mixing bowl, whisk together the eggs, egg yolks, maple sugar, salt and vanilla. Add milk, cream and maple syrup and whisk until smooth. Strain through a fine mesh sieve into a clean bowl or pitcher. Allow to stand for a few minutes before skimming any foam off the top. Divide mixture among six 4-ounce ramekins.
Place ramekins in a roasting pan or metal 9×13-inch baking pan and place in oven. Pour boiling water into the roasting pan so it comes slightly more than halfway up the side of the ramekins. Bake until just set on top but still slightly jiggly, 40-45 minutes. Remove from water bath and allow to cool to room temperature. Chill in refrigerator until ready to serve. Top with candied pecans before serving.
For the Candied Pecans: Preheat the oven to 300ºF. Spray a baking sheet with cooking spray or line it with a silicone baking mat and set aside.
In a mixing bowl, whisk together the egg white and water until foamy. Add sugar, cayenne, pepper and salt and whisk until smooth. Fold in pecans until evenly coated.
Spread pecans on the prepared baking sheet in a single layer and bake in oven until deep golden brown, 30-35 minutes. Allow to cool completely, then store in an airtight container until ready to use.
Tip: 1. Be sure not to overcook the pots de creme. Look for a jiggle before removing from the oven, they will continue cooking once removed from the oven.
2. If you can’t find maple sugar, use granulated sugar and add 1/2 teaspoon of maple extract to the liquid mixture.

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