How to Make Maple Pot de Créme with Bourbon Cream | Tasting Table
Prep Time:
10 minutes
Cook Time:
6 minutes
Servings:
2 servings
Ingredients
  • 4 large egg yolks
  • 2 tablespoons packed light brown sugar
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • ⅓ cup maple syrup
  • ¼ teaspoon salt
  • 1½ cups heavy cream
  • ¼ cup heavy cream
  • 1 teaspoon bourbon
  • Cocoa powder, for dusting
  • Flaky sea salt (such as Maldon)
Directions
  1. Make the maple pot de crème: In a 2-quart saucepan over medium heat, whisk together the egg yolks, brown sugar, vanilla bean, maple syrup, salt and heavy cream until smooth. Cook, stirring constantly using a rubber spatula, until the mixture has thickened and begins to bubble, 5 to 7 minutes. Remove from heat and strain through a fine-mesh sieve over a glass measuring cup.
  2. Divide the mixture among 2 small glasses. Chill, uncovered, for at least 2 hours or until the pot de crème has set.
  3. Meanwhile, make the bourbon cream: In a medium mixing bowl, whisk the cream and bourbon together until soft peaks form.
  4. To assemble, remove the pot de crème and top with a dollop of bourbon cream, a dusting of cocoa powder and a sprinkle of flaky sea salt.