Salted Maple Pot de Creme with Bourbon Whipped Cream
The View From the Great Island
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.
- 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
- sea salt
- freshly grated nutmeg (optional)
- 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.
- 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.
View the recipe instructions at The View From the Great Island