Maple Pots de Creme
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
  • 2 cups (450mL) heavy cream (double cream)
  • ½c (110mL) maple syrup
  • 6 egg yolks
  1. Preheat the oven to 325F (160C)
  2. Heat the cream until steaming hot. Whisk the syrup into the egg yolks (do not allow the mixture to sit unmixed as the sugar will chemically "cook" the yolks). Pour about a ¼ c (65mL) or so of the hot cream mixture into the yolk-sugar mixture, whisking all the while. Add about another ¼-1/2c and whisk. You can now add this back into the hot cream, continuing to whisk.
  3. Pour into your custard cups (anything ceramic or cast iron will work well). Use a kitchen scale to make sure you pour the same amount into each cup, so that everything bakes evenly. Set your cups into a cake pan, and fill halfway up the sides of your custard cups with hot water. Place in the oven. (You can also add the water after you put the pan in the oven). Lay a piece of aluminum foil over your cups.
  4. Bake for 45 minutes or up to 60 minutes or more (a deeper pot, like mine, will cook more slowly). Your custard will still jiggle when it is done, and you can use a tester to double-check. (If it comes out clean, it's definitely done and hopefully not overdone). Chill before serving.
Notes: Since maple syrup is the star here, it's worth saying a few words. Maple syrup comes in various grades. Grade A "Fancy" is perhaps the most well-known, but Grade B (which is preferred by "real" New Englanders) has a more robust flavor. I usually buy only Grade B, but here I used a mix of A and B, for no other reason than that I was trying to use up a small jar of Grade A syrup I bought at the farmer's market last year). If you have maple sugar, you could use that instead.
Recipe by Honest Cooking at