Salted Maple Pot de Creme with Bourbon Whipped Cream

Salted Maple Pot de Creme with Bourbon Whipped Cream | overhead shot

Salted Maple Pot de Creme with Bourbon Whipped Cream is proof positive that not all decadent desserts involve chocolate.

Salted Maple Pot de Creme with Bourbon Whipped Cream with a spoon

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 maple pot de creme 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.

Salted Maple Pot de Creme with Bourbon Whipped Cream is the perfect dessert for a special occassion

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.

Salted Maple Pot de Creme with Bourbon Whipped Cream in small jars with spoons

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.

Salted Maple Pot de Creme with Bourbon Whipped Cream is a luxurious mouthful!

The inspiration for this salted maple pot de creme 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 )

Salted Maple Pot de Creme in a Weck jam jar

Expect all conversation to come to a screeching halt when you bring this to the table…

Salted Maple Pot de creme with bourbon whipped cream in a small jar

Maple is such a versatile flavor, and I love to cook with it. My Maple Oat Nut Scones are a Starbucks copy cat recipe that continues to be a family favorite in our house, and I use the maple nut combination again in these Maple Walnut Shortbread Cookies.

Salted Maple Pot de Creme with Bourbon Whipped Cream | overhead shot
3.5 from 46 votes

Salted Maple Pot de Creme with Bourbon Whipped Cream

Author Sue Moran


  • 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

bourbon whipped 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make this salted maple pot de creme your own ~

  • 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.


Thanks for pinning!

other pot de cremes…


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  • Reply
    March 19, 2021 at 1:04 pm

    Love your posts… I’m not a cook and even less of a baker. I’m a foodie tho. Like many, I’ve been entertaining myself on lockdown by trying my hand at “cooking” (I use that term lightly here). I just made your maple pot de creme… without using the mesh strainer, tried and mine was so thick and gloppy not much was making it through… did I cook this too long or too much? I’m guessing my eggs were “scrambling”… The good news, it still tastes good… we’ll see if it sets and how it tastes tonight…. just wanted to see if you could provide a bit of guidance? Thank you

    • Reply
      Sue Moran
      March 19, 2021 at 1:40 pm

      Hi Sam ~ it does sound like your mixture maybe cooked too long? Making custards and puddings takes a little practice to know when to pull it off the stove. Although with thick substances you sometimes have to push it through the sieve with the back of a big spoon, and it should go through, leaving any scrambled bits or lumps behind. With egg yolks only, though, they’re less likely to scramble than with whole eggs. I hope it sets up good enough to enjoy!

  • Reply
    November 27, 2019 at 3:32 am

    I made this for a Thanksgiving 2 years ago as a gluten free dessert option. It has become a favorite and I have had to make it since that time. I love rich puddings and this one is amazing.

  • Reply
    November 7, 2017 at 7:53 pm

    What a fantastic recipe! I had guests asking for seconds and even had 2 request the recipe. Great flavor profile! Thanks!!!

    • Reply
      November 7, 2017 at 8:24 pm

      Thank you Cora for coming back to comment, I appreciate it. I love it when people request the recipe, that’s the highest compliment 🙂

  • Reply
    September 19, 2017 at 4:22 pm

    I can’t wait to try this dessert… looks amazing!. Can you tell me where you found the jars they are prepared in?

    • Reply
      September 20, 2017 at 7:23 am

      Those are Weck jars, Kim, it’s a German comapny and they make canning jars that can be used for lots of other things, too, like dessert! here’s my Amazon link to them.

  • Reply
    Barbara | Creative Culinary
    February 15, 2016 at 11:22 am

    LOVE this flavor combination; two of my favorites rolled into dessert!

  • Reply
    Diane {Created by Diane}
    February 11, 2016 at 9:05 pm

    WOW this must be such a great flavor explosion, I can’t wait to try it. I love bourbon!

  • Reply
    February 11, 2016 at 2:15 pm

    You might be interested to know that Grade B is a label of the past!
    These look wonderful and a nice change from chocolate.

    • Reply
      February 11, 2016 at 2:56 pm

      Oh thanks June, I’m off to read the article!

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    February 11, 2016 at 12:08 pm

    My husband always gives up sweets for Lent — but I didn’t! Since they’re so little, these wouldn’t be bad for me, right, Sue? Too tempting.

  • Reply
    Karen @ SoupAddict
    February 11, 2016 at 10:30 am

    This is a beauty! Local producers are tapping the maple trees around here now, and very soon that fresh and delicious maple syrup will be ready for yummies like this one. I can’t wait!

    • Reply
      February 11, 2016 at 11:05 am

      You are so lucky — you are going to HAVE to make this!

  • Reply
    Gerlinde @ Sunnycovechef
    February 11, 2016 at 9:29 am

    I love, love pot de creme desserts. They remind me of my childhood in Germany when we had puddings for dessert for the Sunday meal. I think I’m going to try the chocolate one.

    • Reply
      February 11, 2016 at 11:05 am

      You can’t go wrong with the chocolate Gerlinde.

  • Reply
    February 11, 2016 at 8:12 am

    Hi Sue, making this dfor my husband on valentine’s day he is not the biggest fan of chocolate but does love a little bourbon. i actually never heard of vanilla bean paste, wondering where the best place is to pick some up. Thanks!

  • Reply
    February 11, 2016 at 8:00 am

    i would take one or two of these over any kind of chocolate creation any day. luscious!

  • Reply
    February 11, 2016 at 6:02 am

    My family loves it when I make pots de creme for family gatherings – especially chocolate and salted caramel but I’d love to spring this one on them next time. The whipping cream sounds perfect with it and I love those little jars, Sue!

  • Reply
    Mary Ann | The Beach House Kitchen
    February 11, 2016 at 5:06 am

    Wow Sue, these sound totally delicious. LOVE the bourbon whipped cream! Enjoy the weekend!

  • Reply
    February 11, 2016 at 1:57 am

    Yum! This looks truly delightful ?

  • Reply
    February 10, 2016 at 11:41 pm

    This is my kind of dessert!!Love it! I don’t have bourbon, but was already thinking to replace it with single malt whisky – my husband’s favorite brand, he would love such a dessert as well.

    • Reply
      February 11, 2016 at 4:14 am

      Honestly I think so many different types of alcohol or liqueur would work with this, enjoy Adina 🙂

  • Reply
    Abbe @ This is How I Cook
    February 10, 2016 at 8:07 pm

    You got me at salted. And then you got me at maple. And it was all downhill from there.

    • Reply
      February 11, 2016 at 4:14 am


  • Reply
    Gerlinde in Washington
    February 10, 2016 at 6:54 pm

    I love that you don’t need a bain marie to make your pots de crème. Can’t wait to give your recipe a try!

    • Reply
      February 11, 2016 at 4:14 am

      I can’t stand water bath baking, it seems so fussy…

  • Reply
    Tricia @ Saving room for dessert
    February 10, 2016 at 5:47 pm

    I’ll throw the chocolate out if I can have this dessert! How wonderful and beautiful and the bourbon whipped cream is like icing on the cake! Sharing 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    February 10, 2016 at 5:46 pm

    This is pot de creme perfection in my books! Love every thing about it from top to bottom and I think I just need to make this on the weekend 🙂

  • Reply
    Pat Horwitz
    February 10, 2016 at 3:40 pm

    Sorry, I’m not familiar with Vanilla Bean Paste.Can we buy it or is there a way to make it?
    Thanks for your help.
    Gonna make this as soon as I figure our the vanilla bean paste thing.
    Sounds AMAZING!!!!!

  • Reply
    Laura (Tutti Dolci)
    February 10, 2016 at 1:05 pm

    You had me at bourbon whipped cream, what a treat!

    • Reply
      February 10, 2016 at 2:02 pm

      I think that might be my favorite part too 😉 Thanks for stopping by Laura.

  • Reply
    Meghan | Fox and Briar
    February 10, 2016 at 11:23 am

    I feel like I am both of the dessert people you described. Like, give me all the sprinkles and mile high cakes, but also give me the pots de creme, ya know? 🙂 And even though I am usually guilty of sticking to chocolate, these salted maple pots are calling my name. I LOVE these flavors you have going on. Such a beautiful and sophisticated dessert! Pinning!

    • Reply
      February 10, 2016 at 2:28 pm

      I’m an everything dessert person too, who am I kidding, who’s going to turn up their nose at a chocolate cake??

  • Reply
    John/Kitchen Riffs
    February 10, 2016 at 9:04 am

    Oh, wow, this is just brilliant! Very clever use of flavors — very original. Thanks!

  • Reply
    [email protected]'s Recipes
    February 10, 2016 at 7:57 am

    Happy belated Birthday, Sue!!
    This looks like a perfect dessert to end a meal!

    • Reply
      February 10, 2016 at 8:15 am

      Thanks Angie!

  • Reply
    Liz @ Floating Kitchen
    February 10, 2016 at 6:55 am

    I absolutely adore Pot de Cremes. I used to work in a French restaurant and we always had them on the menu and I would lust after them – always hoping we had leftovers for the staff to eat. But now that I’m thinking about it, I don’t know if I’ve ever had one that wasn’t chocolate. So I can’t wait to try this out, Sue! I love maple everything!

    • Reply
      February 10, 2016 at 7:07 am

      Most restaurants do serve the chocolate pots, but there are endless variations you can do with the basic formula, hope you enjoy this one Liz.

  • Reply
    February 10, 2016 at 6:42 am

    Happy belated birthday!!

    Sue.every time I see a petit pot..I fall in that would be a great Valentine’s gift..a little 6 pack:)

    • Reply
      February 10, 2016 at 6:54 am

      Thanks Monique, and that would be a great gift 🙂

  • Reply
    Chris Scheuer
    February 10, 2016 at 5:48 am

    This is just delightful Sue and that last picture just about took my breath away. I’m going to make this for my family for Valentines!

    • Reply
      February 10, 2016 at 6:15 am

      That’s so sweet of you to say, this was really popular around here, people were falling over themselves to be taste testers.

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