- 2
- 10 mins
- 16 mins
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)
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.