Maple Cream Cheese Pots de Creme - egg yolks

Method

• Preheat the oven to 325 degrees F.
• In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup.
• Set aside.
• In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer.
• Whisk in the cream cheese and cinnamon.
• Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs.
• Immediately stir everything back into the saucepan.
• Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins.
• Place all the cups into a roasting pan and fill it halfway with hot water.
• Cover with foil and bake in the oven until the custard is set, 35 to 45 minutes.
• Chill completely before serving.