Maple Pot de Crème
maple-pot-de-creme

About this Recipe

This Maple Pot de Crème is Jenn’s cozy twist on one of her all-time favorite desserts. Inspired by fall flavors and her Thanksgiving tradition of trying something new each year, this creamy maple custard brings warmth, nostalgia, and a hint of Southern sweetness to the holiday table.

👉 This recipe is featured in the episode “The Nostalgia of Thanksgiving.” 

Ingredients

  • 2 cups heavy cream

  • ½ cup pure maple syrup

  • 4 large egg yolks

  • ¼ cup granulated sugar

  • 1 tsp vanilla extract

  • Pinch of salt

  • Optional: whipped cream for serving

Instructions

  1. Preheat oven to 325°F (160°C).

  2. In a saucepan, warm the heavy cream and maple syrup over medium heat until steaming (do not boil).

  3. In a bowl, whisk egg yolks, sugar, vanilla, and salt.

  4. Slowly pour the warm cream mixture into the yolks while whisking constantly.

  5. Strain mixture into a large measuring cup to remove bubbles or cooked bits.

  6. Pour into ramekins and place them in a baking dish.

  7. Fill the baking dish halfway with hot water (water bath).

  8. Bake 35–40 minutes until the centers jiggle slightly.

  9. Cool completely, then refrigerate at least 2 hours.

  10. Serve chilled with fresh whipped cream.

Recipe Notes

For deeper maple flavor, drizzle a teaspoon of extra maple syrup on top right before serving — or add a pinch of flaky salt to make the sweetness pop.