Recipe: By Mary James
Addison’s executive chef William Bradley has made this sweet delicate dessert every Thanksgiving for years for his wife, Kyra, who loves custards. Look for it on holiday menus at the five-star/five-diamond restaurant at the Grand Del Mar resort.
Spiced Pot de Crème
2 cups whipping cream
1/4 cup sugar, plus 2 tablespoons
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 vanilla bean, split and seeds scraped
1 teaspoon dark rum
5 egg yolks
6 ovenproof ramekins, buttered
1/4 cup warmed pure maple syrup
1/2 cup chopped toasted pecans
1. Preheat oven to 325 degrees F.
2. Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves and the vanilla bean pod and seeds in a saucepan over medium-low heat. Bring to a simmer. Stir in the rum. Remove from the heat, cover and let stand 15 minutes. Remove vanilla bean pod with a slotted spoon and discard.
3. Beat together the egg yolks and the remaining 2 tablespoons of sugar. Stir in 2 tablespoons of the reserved cream mixture.
4. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard and stir to combine. Reheat and simmer 3 to 5 minutes.
5. Arrange the 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to reach halfway up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
6. Bake in the preheated oven until the custard is nearly set, about 25 to 40 minutes; a dime-sized circle of jiggle liquid should remain in the center of each ramekin. Remove the baking dish from the oven; let the ramekins sit for another 30 minutes in the dish covered loosely with aluminum foil.
7. Cover each ramekin with plastic wrap; chill in refrigerator.
8. When ready to serve, remove ramekins from the refrigerator and bring to room temperature. Gently dislodge the custards on to serving plates. Drizzle each custard with warm maple syrup and sprinkle with chopped pecans.