This no-fuss recipe for maple pot de crème can be made up to two days ahead, making it ideal for when you want to have (a special) someone over for dinner. It gets topped with bourbon-infused whipped cream and finished with a dusting of cocoa and a sprinkle of flaky sea salt for a sweet, salty, smoky ending to your fall meal.
To learn more, read "Splitting Hares."
Maple Pot de Crème with Bourbon CreamRecipe from the Tasting Table Test Kitchen
Yield: 2 servings
Prep Time: 10 minutes, plus chilling time
Cook Time: 6 minutes
Total Time: 16 minutes, plus chilling time
For the Maple Pot de Crème:
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
For the Bourbon Cream:
¼ cup heavy cream
1 teaspoon bourbon
Cocoa powder, for dusting
Flaky sea salt (such as Maldon)
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.
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