Maple Pots de Creme

by Rachel Piercey

A simple, easy to whip up dessert thats perfect to make ahead of time, but oh so decadent. Classic with a maple twist!

Yields 5 servings

4 egg yolks
2 tbsp brown sugar
1/3 cup maple syrup
1/2 tsp vanilla extract
pinch of salt
1 1/2 cup heavy cream

  1. Preheat oven to 325F and put a kettle of water on to boil.
  2. Combine ingredients except for cream in a medium heat proof bowl, set aside.
  3. In a small pot bring the cream up to a boil. While cream is heating place your ramekins in a deep baking dish.
  4. After the cream has heated slowly pour it into the egg and sugar mixture while constantly whisking. Once the mixture is combined pour through a fine sieve into a large glass measuring cup.
  5. Pour the cream mixture into the ramekins, leaving around a 1/4” at the top. Take the kettle you previously boiled and carefully fill the baking dish with the hot water halfway up the ramekins.
  6. Carefully transfer to the oven and bake for around 30-40 minutes, until the pot de creme are jiggly but don’t ripple in the middle when gently shook.
  7. Remove from oven and place on a wire rack to cool before transferring to the fridge to fully set.