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Maple Pots de Creme

yield 4

  • 1 1/2 cups heavy cream (ideally organic, grass-fed. May substitute full-fat coconut milk for a dairy-free version)
  • 1/4 cup maple syrup
  • 1/4 teaspoon sea salt
  • 4 egg yolks (ideally from pasture-raised hens)*
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon maple extract (optional)


  1. Preheat the oven to 300 degrees. Place 4 ramekins in a rimmed baking dish, such as a brownie pan.
  2. Combine the cream, maple syrup, and salt in a small saucepan. Heat until it comes to a simmer. Turn off heat.
  3. In a medium bowl, whisk together the egg yolks and vanilla extract (and, if using, the maple extract).
  4. Temper the egg yolks - Using a small ladle, add some hot cream to the egg yolks a few tablespoons at a time (this prevents the egg yolks from scrambling). Once you’ve added ~1 cup of cream, pour the rest of the cream into the bowl and whisk to combine.
  5. Strain the mixture through a fine sieve.
  6. Using a ladle, pour the mixture into ramekins (8oz wide mouth Mason jars work well if you don’t have ramekins).
  7. Carefully pour enough hot water into the rimmed baking dish to come halfway up the sides of the ramekins.
  8. Bake until the edges are set but the center jiggles slightly, 45-50 minutes.
  9. Remove the ramekins from the water bath and cool to room temperature.
  10. You can either eat at room temperature or refrigerate until cold. (I prefer them cold.)

Recipe Notes

*Save the egg whites for use in other recipes, such as frittatas, scrambles, or coconut macaroons

NOTE: For the fellow creme brulee junkies - you can easily brulee these. All you have to do is add the sugar layer, use a blow torch (or crank up your oven to broil) to evenly caramelize the sugar and wait a wee bit longer to dig in!

I think I’ll stick with the pots de creme and save the fire danger for another day.

*Recipe reference links:  Heavy cream, ideally organic, grass-fed. May substitute full-fat coconut milk for a dairy-free version and egg yolks from pasture-raised hens)*