Salted Maple Pot de Creme with Bourbon Whipped Cream is proof positive that not all decadent desserts involve chocolate.
Pot de Creme is for you guys who appreciate the finer points of dessert.
You aren’t taken in by a mile high chocolate cake or a pile of sprinkles. You’re looking for nuanced flavor and texture, with subtle surprises like a touch of sea salt and a thick creaminess that lingers on the tongue. If that’s you, you’ve stumbled on a winner. This is a decadent pudding for grownups, a sensuous dessert perfect for Valentine’s Day, date night, or any time you need a little extra coddling.
Pot de creme is a great recipe for anytime you’re having guests or want to serve something special but don’t have a lot of time because it’s so much simpler to make than cake, pie, or cookies. There are a few different ways to make it, and this is one of my favorites because it comes together on the stove top. You stir it in a saucepan over medium heat until it starts to thicken, just like a pudding, and you don’t have to slosh around with a water bath. It fully thickens after it chills, and I like to make it ahead and leave it overnight. Plus, because it doesn’t cook in the oven, you can use your favorite cute little bowls, cups, or glasses to serve it in, they don’t have to be oven safe.
I love maple and I hate to see it disappear after the fall and winter holidays. It can be tricky to cook with, though, because the flavor is so delicate, and maple syrup isn’t a concentrated source of it. The maple in this pot de creme is very much like caramel, but you could emphasize it by using a dark Grade B syrup, which will have a slightly stronger flavor, and maybe even use maple sugar in place of the brown sugar. Lastly, a bit of good maple extract will amp up the flavor. Maple sugar and extract can be hard to find, but King Arthur Flour sells both here and here. If you love maple like I do it’s worth keeping both in stock.
The inspiration for this dessert was one I had at a little French restaurant last month on my birthday — I was already plotting to recreate it before it even arrived at the table. After experimenting a bit on my own, the best formula I found was from Tasting Table. They happened to do it with a bourbon whipped cream, too, I guess that’s a natural combo. Anyway, this isn’t your everyday dessert, but for a very special occasion it’s just the thing. I didn’t sweeten the whipped cream at all, which helps a tiny bit to offset the richness of the whole thing. (Nice try, Sue )
- 4 large egg yolks
- 2 Tbsp brown sugar
- 1/3 cup maple syrup
- 1/2 tsp vanilla bean paste
- 1/4 tsp salt
- 1 1/2 cups heavy cream
- 1/2 cup heavy cream
- 1 Tbsp bourbon
- 1 Tbsp confectioner's sugar
- sea salt
- freshly grated nutmeg (optional)
- Whisk the yolks, brown sugar, maple syrup, vanilla bean paste, salt, and heavy cream together in a heavy saucepan and heat over medium to medium high heat, stirring constantly, until the mixture comes to a boil and starts to thicken.
- Pour through a mesh sieve and then fill 3 or 4 small cups, bowls, or remekins with the hot mixture. let cool and then refrigerate until fully chilled and firmed up, at least several hours or overnight.
- This is rich, so serve it in small pots.
- I used all cream, but you can probably get away with using part whole milk or half and half.
- Use a little bit of maple extract if you want to boost the maple flavor.
- Whipped cream is very versatile and can be flavored in so many ways. If you don’t want to use Bourbon you can use any other liqueur, maple extract, vanilla, nutmeg, or whatever you like.
Expect all conversation to come to a screeching halt when you bring this to the table…
Don’t forget to pin it!
other pot de cremes…
SALTED CARAMEL POT DE CREME