Maple pots de crème are silky smooth baked maple custards topped with whipped cream and chopped walnuts. This is a great make-ahead dessert and a wonderful way to welcome Spring!
Spring is maple season and there is no nicer way to celebrate than these delicious maple pots de crème. Pots de crème (poh-duh-krem) literally translates to “pots of cream” which is a nod to the creamy, velvety texture of this classic dessert.
This version uses Amber or Dark maple syrup to flavour the custard with a rich, maple flavour. You can make these well ahead and refrigerate then serve simply with a dollop of whipped cream and some chopped walnuts or pecans. Maple pots de crème would be a great dessert for Easter.
Ingredients and substitutions
A few notes about the key ingredients …
Maple syrup – As noted above, for the richest maple flavour, opt for dark amber or dark maple syrup, also known as Grade B or Grade A Dark maple syrup. I’ve used Dark here. You will also get a richer colour with the darker maple syrup.
Heavy whipping cream – This is the 35% b.f. cream and is highly recommended for best results. I haven’t tested this recipe with a lighter cream, so I don’t know how they perform. You will need enough heavy cream for the custards and a bit more to whip for the topping.
Nuts – You can use either chopped walnuts or chopped pecans for the topping. Of course, you can omit the nuts for a nut-free dessert.
How to make maple pots de crème
This is a visual summary of the steps to make this recipe. Always refer to the Recipe Card below for the complete list of ingredients and instructions when making the recipe.
- Combine the cream, maple syrup and salt in a saucepan and heat over medium heat until just simmering. Start some water boiling now to add to the pan later.
- Meanwhile, whisk together the eggs and vanilla in a large 4-cup measuring cup or medium bowl.
- Place ramekins into a baking pan and have ready.
- When the cream mixture is simmering, remove from the heat. Use a ladle to very, very slowly add to the egg mixture while continually whisking. Start by adding a drop at a time, then increase to a slow stream. Once you have slowly added about two ladle-fulls of the cream, you can increase the pace when adding the remaining cream.
- Pour or ladle the custards into the ramekins.
- Add boiling water to the baking pan until the water rises halfway up the side of the ramekins. Bake, cool, refrigerate and enjoy!
Recipe tips!
- The most critical part of making pots de crème is adding the hot cream to the egg mixture very, very, very slowly. A drop at a time slowly to start. If the hot cream is introduced too quickly to the eggs, the eggs will cook and solidify. I like to use a ladle in one hand and a whisk in the other. Whisk continually while adding a few drops of hot cream to start, working up to a slow stream of cream. Once about 2 ladle-fulls of cream have been added, you can increase the flow of cream gradually until it is all added.
- If you worked too quickly and some solids formed in the custard, you can pour it through a fine-mesh sieve to remove and discard them. Of course, this doesn’t mean you can just go ahead and rush it and sieve out the solids instead. The solids are egg, and if you remove a lot of the egg from the custard the finished texture of the custard will suffer for it.
- Baking time will vary depending on the size of the ramekins used. Test the puddings by gently shaking the pan holding the ramekins, and observing the movement of the custard. The custard should be set and not liquidy at all. The custard will jiggle but will jiggle as one piece, not more jiggly in the centre than around the edges.
Making ahead and storing
Making ahead is built into pots de crème as they will require some refrigeration time to set up. Pots de crème can be made up to 48 hours ahead and stored in the refrigerator. The puddings will form a skin on top that protects the silky custard underneath.
I don’t usually cover them with plastic wrap in the refrigerator to avoid condensation forming on the underside and dripping onto the puddings. You could partially or loosely cover them if you like.
When ready to serve, simply top with a dollop of whipped cream and chopped nuts.
Leftover pots de crème will keep 4 or 5 days in the refrigerator.
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Get the Recipe: Maple Pots de Crème
Ingredients
- 1/2 cup maple syrup, Dark amber, Grade B or Grade A Dark maple syrup highly recommended
- 1 1/2 cups heavy whipping cream, 35% b.f.
- 1/4 teaspoon fine salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
For topping:
- Whipped cream
- Chopped walnuts or pecans
- Coarse finishing salt
Instructions
- Preheat oven to 300F (non-convection/not fan-assisted). Place 4 four-ounce/1/2 cup ramekins into a baking pan with at least 2" high sides and large enough to hold all the ramekins. Set aside.
- Start some water to boil for adding to the baking pan later.
- In a medium saucepan, combine the maple syrup, cream and salt. Heat the mixture over medium heat just until it starts to simmer.
- Meanwhile, add the egg yolks and vanilla to a 4-cup measuring cup or a medium bowl. Whisk together and set aside.
- Top Tip! The most critical part of making pots de crème is adding the hot cream to the egg mixture very, very, very slowly, adding just a drop at a time to start and continually whisking while adding the cream. If the hot cream is introduced to the eggs too quickly, the eggs will cook and form chunks of cooked egg in the custard.
- When the cream is heated, remove from the heat. Using a ladle, begin incorporating the hot cream into the egg mixture while constantly whisking. Start by adding just a drop at a time and increasing to a very slow stream of cream, continually whisking. Once you have added two ladle-fulls, you can increase the pace of adding the cream until it is all added.
- Tip! If you added the hot cream too quickly and some solids where created in the custard, you can strain the mixture through a fine sieve to remove them.
- Pour the custard mixture into the prepared ramekins. Carefully pour the boiling water into the baking pan being careful to avoid splashing or pouring onto the custards. Add the boiling water until it rises halfway up the side of the ramekins.
- Very carefully transfer the baking pan with the ramekins and water into the preheated oven.
- Bake the custard until set, about 50-60 minutes. The baking time will vary depending on the size and shape of the ramekins. Test the custards by gently shaking the pan and observing the movement of the custard. The custard should be "set" and not liquidy. The set should be even across the custards, so it should jiggle a bit as one piece, not more jiggly in the centre than around the outsides.
- Once set, remove the baking pan from the oven and use oven mitts to transfer the ramekins from the baking pan to a wire rack. Allow the custards to cool undisturbed until cooled. Transfer the ramekins to the refrigerator to chill for at least 2-3 hours. I generally chill the ramekins uncovered. A skin will form on top of the custards that will protect the creamy custard underneath. Covering them may also cause condensation to form that may drip down onto the custards.
- You can make the pots de creme up to 48 hours ahead, though I think they are at their best enjoyed within 24 hours.
- To serve, top with a dollop of lightly sweetened whipped cream and chopped nuts. If you enjoy the sweet and salty combination, add a few flakes of coarse salt on top as well.
Notes
Top Tip!
The most critical part of making pots de crème is adding the hot cream to the egg mixture very, very, very slowly. A drop at a time slowly to start. If the hot cream is introduced too quickly to the eggs, the eggs will cook and solidify. I like to use a ladle in one hand and a whisk in the other. Whisk continually while adding a few drops of hot cream to start, working up to a slow stream of cream. Once about 2 ladle-fulls of cream have been added, you can increase the flow of cream gradually until it is all added. Be sure to read the notes above this recipe card for substitution suggestions, tips and step-by-step photos that you might find helpful.More maple dessert recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Oh my! This is just maple-licious! I cut the recipe in half since there’s only me and I love maple so it seemed best. But I will definitely make this often. Thank you, Sharon
Thanks so much, Sharon :) So glad you enjoyed it!
What could be better at this time of the year with the maple sap running? I served the pots de crème to friends last evening – what a success that was. I certainly could have served seconds!
Thanks, Jennifer for another wonderful seasonal recipe. More recipes for maple syrup, please.
Thanks so much, Carole Ann and since I have a fresh gallon of maple syrup, I have another maple recipe coming before Easter!