Maple Pot de Crème with Bourbon Cream

By lorik

Recipe from the Tasting Table Test Kitchen

Ingredients

• For the Maple Pot de Crème:
• 4 large egg yolks
• 2 tablespoons packed light brown sugar
• 1/2 vanilla bean, split lengthwise, seeds scraped and reserved
• 1/3 cup maple syrup
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• For the Bourbon Cream:
• 1/4 cup heavy cream
• 1 teaspoon bourbon
• For Assembly:
• Cocoa powder, for dusting
• Flaky Sea Salt (such as Maldon)

Details

Servings 2
Preparation time 10mins
Cooking time 16mins
Adapted from tastingtable.com

Preparation

Step 1

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.