Salted Maple Pot de Crème with Bourbon Whipped Cream
User Reviews
3.8
Salted Maple Pot de Crème with Bourbon Whipped Cream
Description
The Salted Maple Pot de Crème combines egg yolks, brown sugar, maple syrup, vanilla bean paste, salt, and heavy cream into a custard cooked gently until thickened. The process involves continuous stirring to ensure a smooth base before straining to remove any bits for a silky texture. Once poured into cups and cooled thoroughly, the custard sets with a creamy, rich consistency.
The custard’s flavor profile highlights the natural sweetness and earthy notes of maple syrup enhanced by a hint of salt, which balances the taste. The bourbon whipped cream topping adds a boozy fragrance and soft peaks, complementing the dense custard underneath. A sprinkle of sea salt and optional freshly grated nutmeg garnish provide subtle layers of flavor contrast and aroma.
This dessert is well-suited for serving chilled in small cups or ramekins, making it convenient for portion control and presentation. It's a refined choice for occasions that call for a sophisticated yet approachable dessert.
Variations include substituting some cream with whole milk or half-and-half if a lighter texture is desired, and flavor adjustments with maple extract to boost maple taste. The whipped cream can also be flavored with different liqueurs or spices to suit preferences. Preparing the dessert ahead of time allows flavors to meld and custard to firm properly.
Ingredients
- 4 egg large 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 confectioners sugar
garnish
- salt sea salt
- nutmeg optional, freshly grated
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
- Substitute part of the cream with whole milk or half-and-half for a lighter custard.
- Enhance maple flavor with a small amount of maple extract if desired.
- The bourbon whipped cream can be flavored alternatively with vanilla, nutmeg, or other liqueurs.
- Chill the custard for several hours or overnight for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Serving | 1 pot de crème | |
| Calories | 577kcal | 29% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 48g | 74% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 329mg | 110% |
| Sodium | 191mg | 8% |
| Potassium | 206mg | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 2009IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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