Silky Salted Maple Pot de Crème + bourbon whipped cream ~ cozy, luxe, and unmistakably Fall.
salted maple pot de creme is for you guys who appreciate the finer points of dessert
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.
Pot de crème: a super-silky baked custard (eggs + cream + sugar + vanilla) poured into little cups and set low-and-slow—no torch, no starch, just luxe spoonfuls. Think crème brûlée’s minimalist cousin without the crackly top. Expect all conversation to come to a screeching halt when you bring it to the table…
Salted maple pot de creme is a decadent pudding for grownups, a sensuous dessert perfect for Valentine’s Day, date night, or any time you’re looking for something extra special.
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 variations
- 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.
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.
more maple recipes
- Maple Granola
- Maple Recipes for Maple Season!
- Homemade Maple Marshmallows
- Maple Walnut Butter
- Maple Oat Nut Shortbread
Add The View from Great Island as a Trusted Google Source
Salted Maple Pot de Crème with Bourbon Whipped Cream
Equipment
- 4 small serving glasses or jars
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, optional
- 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 starts to thicken and just comes to a gentle bubble.
- Pour through a mesh sieve and then fill 3 or 4 small cups, bowls, or ramekins with the hot mixture. Let cool and then refrigerate until fully chilled and firmed up, at least several hours or overnight.
bourbon whipped cream
- Whip the heavy cream, bourbon, and sugar together until soft peaks form.
Notes
- 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.
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!
You are so lucky — you are going to HAVE to make this!
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.
You can’t go wrong with the chocolate Gerlinde.
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!
i would take one or two of these over any kind of chocolate creation any day. luscious!
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!
Wow Sue, these sound totally delicious. LOVE the bourbon whipped cream! Enjoy the weekend!
Yum! This looks truly delightful ?
summerdaisy.net
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.
Honestly I think so many different types of alcohol or liqueur would work with this, enjoy Adina 🙂
You got me at salted. And then you got me at maple. And it was all downhill from there.
🙂
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!
I can’t stand water bath baking, it seems so fussy…