Pots De Creme with Candied Maple Walnuts
Since we are adding our beautiful new Lunaria Glaze to our Bravo Jenny Collection, we thought having some fresh new summer recipes from Jenny Bravo herself would be a great idea! With each purchase from the collection you will receive a recipe card to try out with your new pottery. We’ve all been drooling over Jenny’s Pots de Creme with Candied Maple Walnuts which she beautifully styled on our collaborative Mini Scalloped Plates + Campfire Pottery Espresso Cups. Peep the recipe below!
A little bit about our collaboration: Our collection was designed by both Kristen Camp and Jenny Bravo and was heavily inspired by vintage wares found on Jenny's antiquing trips. A big part of the collaboration involves original recipes developed by Jenny specifically for each piece in the collection. The collection includes stackable tumblers, scalloped plates and mini scalloped dishes. We’ve created this line to make the ordinary an artful celebration with those you cherish most. We hope these timeless pieces bring joy to you and your community.
Each piece is made by hand using the slip cast method in the Campfire Pottery studio in Westbrook. You can find these pieces online on our website and in store at Ember in Portland, Maine! We hope you love these pieces as much as we do!
Pots De Creme w/ Candied Maple Walnuts RECIPE
INGREDIENTS
8 oz. 75% dark chocolate
6 tablespoons granulated sugar
6 large egg yolks
1½ cups heavy cream
¾ cup whole milk
¼ teaspoon table salt
1 teaspoon vanilla
maldon salt, for sprinkling
1 cup raw walnut halves and pieces
2 tablespoons white granulated sugar
2 tablespoons maple syrup
1 tablespoon unsalted butter
INSTRUCTIONS
Step 1
Chop the dark chocolate and place in a medium, heat-proof bowl. Set a fine mesh sieve over the top and aside.
Step 2
In a separate medium bowl, whisk the sugar and egg yolks until pale. Add the heavy cream, whole milk and salt and stir to combine.
Step 3
Transfer the mixture to a medium saucepan and cook over medium-low heat, stirring constantly, until the mixture begins to thicken and has reached 175F on a kitchen thermometer, about 8-10 minutes.
Step 4
Stir in the vanilla then pour the custard through the strainer over the chocolate. Let sit for 1-2 minutes to melt the chocolate then stir until smooth.
Step 5
Divide the mixture evenly among 8, 5-oz ramekins. Gently tap the ramekins on the counter to remove any air bubbles. Let stand at room temperature until cooled, then transfer to the refrigerator to thoroughly chill, at least 4 hours, up to 72.
Step 6
While the pots set up, prepare the candied maple walnuts by heating walnuts, sugar, and maple syrup over medium in a non-stick pan. Stir constantly to cook for 5 minutes. Transfer onto a parchment paper lined sheet tray and separate walnuts to avoid large clumps. Cool for 10 minutes or until hardened.
Step 7
To serve, sprinkle pots with maldon salt and top with a dollop of unsweetened whipped cream and candied maple walnuts. Enjoy
View More Recipes by Jenny Bravo Here
Recipe, photo styling, & photography by Jenny Bravo.