Maple Pot de Crème Recipe | SAVEUR

Maple Pot de Crème

Maple Pot de Crème

Creamy custard sweetened with maple syrup makes a lovely ending to any meal.

Todd Coleman

This delicious fall treat will pique the appetite even after all the excesses of the feast. This recipe first appeared in our November 2012 issue along with Ben Mims's story Sugar and Spice.

Maple Pot de Crème
This delicious fall dessert—flavored with maple, brown sugar, and vanilla—will pique the appetite even after all the excesses of a Thanksgiving feast.
serves 8


2 tbsp. packed light brown sugar
12 tsp. kosher salt
3 egg yolks
2 whole eggs
12 vanilla bean, halved lengthwise, seeds scraped and reserved
1 12 cups milk
1 12 cups heavy cream
13 cup amber Grade B maple syrup
Whipped cream for garnish


Heat oven to 350°. Combine brown sugar, salt, egg yolks, whole eggs, and vanilla bean in a medium bowl until smooth. Add milk, cream, and maple syrup, and whisk until smooth; pour through a fine strainer into a large glass measuring cup, and divide among eight 4-oz. ramekins or custard cups. Place ramekins in the bottom of a large roasting pan and place in oven; pour boiling water into pan until it comes halfway up sides of ramekins. Bake until custards are set on top but slightly loose in the middle, about 1 hour. Remove from water bath and let cool; refrigerate until chilled, at least 2 hours. Serve with dollops of whipped cream on top, if you like.