Maple Pots De Creme

Next Saturday we are entertaining a couple in our neighbourhood and, after posting the salted maple sauce yesterday, I thought I would do the Pots de Creme for dessert. (They go together). This recipe  has a praline that goes with it, so pour yourself a fresh coffee, and read this through. Then loudly proclaiming “Damn I can do this”, begin….


  • 2 tbsp. sliced almonds
  • 3 tbsp. sugar
  • 1 tbsp. water
  • 1 tsp. corn syrup
  • pinch of  coarse kosher salt

Preheat oven to 375 degrees. Spread the almonds out and bake for about 2-3 minutes until golden. Remove from heat and, on parchment lined cookie sheet, bunch the almonds up into a square 4-5 inches.

Put the remaining ingredients into a heavy saucepan and with a low heat, cook until the sugar melts. Increase the temperature and simmer until it becomes a dark golden colour. DO NOT STIR. With a wet brush, brush down the sides of the pot so it won’t crystallize. This should take about 5 minutes.

Quickly pour the contents over the almonds until all are coated. Cool completely and let it get cold and hard for an hour. Break into pieces of chop coarsely. In an airtight container, let stand at room temperature up to 4 days.

Now onto the best part….

  • 6 large egg yolks
  • 1/3 cup maple sugar
  • 2 tbsp. dark brown sugar, packed
  • 1/8 tsp. imitation maple extract
  • pinch of coarse kosher salt
  • 1 1/2 cups whipping cream, and a little extra for garnish

Preheat oven to 325 degrees. In a deep sided baking pan, place 4 ramekin cups.

Whisk the egg yolks, sugars, extract and salt until well blended. Now whisk in the cream and equally divide the custard into the ramekin cups.

Place the pan in the oven and now add enough hot water to come halfway up the sides of the dishes. If you add the water then go to the oven…you could spill it, get water into the custard and spoil the dish completely or burn yourself.

Bake for about 35 minutes just until the center is set. Remove and let stand for 15 minutes. Chill uncovered for at least 2 hours. Now cover with plastic and refrigerate overnight.

To plate, heat the salted sauce and place a small pool in the center of the plate, invert the chilled custard and place on top of the sauce.  Put a small dollop of whipped cream on top and sprinkle a generous amount of praline on top. OMG, you did it again. So, so yummy! Add a plate of  Salted Chocolate Chunk cookies to cut some of the sweetness. A perfect match.


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