I love when favorite flavors are reinterpreted in an unexpected way. This Maple Pot de Creme recipe is a perfect example of a fresh take on a old standby flavor: maple.
During the winter, maple turns up in various candies or as part of a complex dessert but this recipe singularly showcases the rich warm woody vanilla flavor that makes real maple syrup so incredibly delicious.
The pot de creme creates the perfect silky smooth base for this simple seasonal dessert. If you’ve only had your maple syrup on pancakes you’ve gotta try this!
You can find the basic recipe here. Start by setting aside a large roasting pan to use for the bain marie. Preheat the oven to 350 degrees.
Whisk together the brown sugar (I used dark brown sugar for more flavor), salt, egg yolks, whole eggs, and 1/2 vanilla bean OR 1 tablespoon vanilla paste OR 1 teaspoon vanilla extract.
Add the milk, cream and maple syrup (I added 2 teaspoons maple extract for more flavor) and whisk until combined.
Pour mixture through a fine strainer into a large measuring cup. Divide the mixture between your ramekins (I used 5 larger ramekins instead of the 8 smaller ones called for in the recipe).
Place the ramekins in the large roasting pan and fill the pan with boiling water (I used hot tap water) until it comes half way up the sides of the ramekins.
Bake custard until the edges are set but the center is slightly jiggly.
Do not over bake the custards or they won’t be silky smooth in texture. The recipe says to bake for 1 hour but I baked my 5 larger ramekins for just around 45 minutes.
Remove ramekins from water bath and let cool on a rack, then into the fridge until completely chilled, at least 2 hours or overnight.
Lightly dust with cinnamon if desired, just before serving.