If there’s a local flavor for the eastern townships of Quebec, it has to be Maple. The classically trained chef and owner Julie Demers treated Kurt Winner to this amazing and not too sweet dessert.
By Kurt Winner
If there’s a local flavor for the Eastern townships of Quebec, it has to be Maple. The classically trained chef and owner Julie Demers treated us to this amazing not too sweet dessert at her www.hautboisdormant.com, a charming bed and breakfast. This beautifully restored century old Victorian home has sweeping views of Mt. Megantic, home of the Astrolab with a 1.6 meter telescope at the summit. For a taste of France without having to cross the Atlantic, I highly suggest a visit to the eastern cantons of Quebec. The food, the language and the people truly make for a unique experience without even leaving the North American continent.
Print
Maple Syrup Pot De Creme
- Total Time: 1 hour 20 minutes
- Yield: 2 servings 1x
Description
This Maple Syrup Pot De Creme is a rich and creamy dessert with a distinct maple flavor, inspired by the culinary traditions of Quebec.
Ingredients
- 6 tbsp (90 ml) maple syrup
- 1/3 cup (80 ml) whole milk
- 1 cup plus 2 tbsp (270 ml) heavy cream
- 4 egg yolks
- 2 tbsp granulated maple sugar (or 1 tbsp organic cane sugar as a substitute)
Instructions
- Preheat the oven to 350°F (175°C).
- Place the maple syrup in a saucepan and reduce by half over medium heat, or until you have a very thick syrup. Keep the syrup warm until ready for use.
- In a separate saucepan, combine the whole milk and heavy cream. Bring the mixture to a simmer over medium heat, stirring occasionally.
- In a mixing bowl, whisk the egg yolks and granulated maple sugar (or cane sugar) together until the mixture is pale and slightly thickened.
- Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Stir in the reduced maple syrup until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Divide the custard mixture evenly among ramekins or small ovenproof dishes.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for about 45 minutes to 1 hour, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours before serving.
Notes
- For a more intense maple flavor, use pure maple syrup.
- If you can’t find granulated maple sugar, organic cane sugar is a good substitute.
- Serve chilled for the best texture.
- This dessert pairs well with a cup of coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30
- Sodium: 50
- Fat: 35
- Carbohydrates: 35
- Fiber: 0
- Protein: 5
- Cholesterol: 200
If You Liked This Recipe, You’ll Love These
- Strawberry and Mint Pavlova
- Shiso Meyer Lemon Tart
- Crème Brûlée: How to Make it at Home
- How to Make Homemade Orange Sorbet
Frequently Asked Questions
Why does the recipe reduce the maple syrup by half before using it?
Reducing the 6 tbsp (90 ml) of maple syrup to half concentrates its flavor into a thick syrup, giving the custard a more intense maple character without adding extra liquid that would throw off the ratio of cream to eggs. The syrup is kept warm until it’s stirred into the custard mixture. 
What is granulated maple sugar, and what can I use if I can’t find it?
Granulated maple sugar is dehydrated maple syrup sold in granular form, with a stronger maple flavor than white sugar. The recipe says 1 tbsp of organic cane sugar is a good substitute for the 2 tbsp of maple sugar called for.
Where does this recipe come from?
The article traces it to chef Julie Demers at Haut-Bois Dormant, a restored Victorian bed and breakfast in the Eastern Townships of Quebec — a region the author describes as the local flavor heartland of maple. The recipe was served as a not-too-sweet dessert at the inn.
