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
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3.6 from 49 votes

Salted Maple Pot de Creme with Bourbon Whipped Cream

Author Sue Moran

Ingredients

  • 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

garnish

  • sea salt
  • freshly grated nutmeg optional

Instructions

  • 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 theviewfromgreatisland.com 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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45 Comments

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    Please rate this recipe!




  • Reply
    Marilyn
    December 5, 2021 at 10:00 am

    5 stars
    Made these for dessert last night after my first Christmas baking day. Fantastic! I put sautéed pears on top along with the bourbon whipped cream. Sometimes you just want a small dessert for a couple of people. I will definitely make them again. Thanks Sue, your recipes are always a hit!

  • Reply
    Sam
    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
    Liz
    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
    Cora
    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
      Sue
      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
    Kim
    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
      Sue
      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
    June
    February 11, 2016 at 2:15 pm

    You might be interested to know that Grade B is a label of the past!
    http://www.thekitchn.com/no-more-grade-b-maple-syrup-vermont-changes-its-maple-syrup-labeling-196648
    These look wonderful and a nice change from chocolate.

    • Reply
      Sue
      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.

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