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Salted Maple Pot de Creme with Bourbon Whipped Cream is a rich, creamy dessert that is proof positive that not all decadent sweets have to involve chocolate.

Total time

0 minutes


  • 4 large egg yolks
  • 2 tbsp brown sugar
  • ⅓ cup maple syrup
  • ½ tsp vanilla bean paste
  • ¼ tsp salt
  • 1½ cups heavy cream
  • bourbon whipped cream
  • ½ cup heavy cream
  • 1 tbsp bourbon
  • 1 tbsp confectioner's sugar
  • garnish
  • sea salt
  • freshly grated nutmeg (optional)


  1. Whisk the yolks, brown sugar, maple syrup, vanilla bean paste, salt, and heavy cream together in a heavy saucepan and heat over medium to medium high heat, stirring constantly, until the mixture comes to a boil and starts to thicken.
  2. Pour through a mesh sieve and then fill 3 or 4 small cups, bowls, or remekins with the hot mixture. let cool and then refrigerate until fully chilled and firmed up, at least several hours or overnight.

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