Salted Maple Pot de Creme with Bourbon Whipped Cream

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

salted maple 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 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 need a little extra coddling.

Salted maple 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 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 )

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

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.

other pot de cremes…

• Salted Caramel Pot de Crème
• Pumpkin Pot de Crème (with maple whipped cream)
• Dark Chocolate Pot de Creme (made in the blender!)
• Grapefruit Blossom Pot de Creme

Salted Maple Pot de Creme with Bourbon Whipped Cream

3.75 from 55 votes

Print Recipe Rate Recipe

chilling:3 hours

Total Time:20 minutes

Servings: 4 servings

1x2x3x

Equipment

• 4 small serving glasses or jars

Ingredients

 

US CustomaryMetric

• 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.

bourbon whipped cream

• Whip the heavy cream, bourbon, and sugar together until soft peaks form.

Notes

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.

Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: dessert, fall recipe, maple syrup, pot de creme

Nutrition

Calories: 577 kcal · Carbohydrates: 31 g · Protein: 6 g · Fat: 48 g · Saturated Fat: 29 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 13 g · Cholesterol: 329 mg · Sodium: 191 mg · Potassium: 206 mg · Sugar: 28 g · Vitamin A: 2009 IU · Vitamin C: 1 mg · Calcium: 136 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.  Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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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.

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