Get the Recipe: Maple Pots de Crème
Silky smooth maple custard topped with whipped cream and chopped walnuts. A great make-ahead dessert!
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
The darker the maple syrup used the richer the maple flavour and colour of the finished dessert will be.
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.Serving: 1serving, Calories: 470kcal, Carbohydrates: 30g, Protein: 5g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 284mg, Sodium: 181mg, Potassium: 195mg, Sugar: 27g, Vitamin A: 1557IU, Vitamin C: 1mg, Calcium: 125mg, Iron: 1mg
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