Maple Pots de Creme
Recipe type: Dessert
Cuisine: French
Serves: 6
  • 1 1⁄2 cups milk
  • 1 1⁄2 cups heavy cream
  • 2 tablespoons packed light brown sugar (I used light muscovado sugar)
  • 1⁄2 tsp. salt
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 3 egg yolks
  • 2 whole eggs
  • 1⁄3-1/2 cup pure maple syrup
For Maple Roasted Bacon:
  • 3 bacon strips
  • 1 tablespoon pure maple syrup
  • 2 tablespoons brown sugar (I used dark muscovado sugar)
For Garnish:
  • Cream, softly whipped
  • Maple roasted bacon, broken up into small pieces (see recipe above)
  • Pure maple syrup, for pouring
For the Pots de Creme:
  1. Preheat oven to 150°C (300°F). Put a jug of water onto boil. Place six ramekins (3/4 cup capacity) into a large, deep baking dish. It helps to put a folded tea-towel into the dish first to keep the dishes steady.
  2. Add the milk, cream, sugar, salt and vanilla bean/seeds to a medium sized saucepan and stir over a medium low heat, until the sugar has dissolved and the mixture is scalding (just prior to the boil). Remove pan from heat.
  3. Meanwhile, whisk the yolks and eggs in a bowl until thick and pale, then add a little of the hot cream mixture, whisking constantly (this tempers the yolks and ensures they don’t curdle). Pour the remaining cream in a fine stream, whisking until well combined.
  4. Add 1/3 cup of maple syrup and whisk to combine. Taste and see if you're happy with the flavour and add up to 3 scant tablespoons more if you'd like a stronger flavour.
  5. Remove the vanilla bean and strain the mixture into a pourable jug. Divide the mixture evenly between the ramekins, then carefully pour enough hot water into the baking dish to reach about half way up the sides of the ramekins. Cover the whole dish loosely with foil and carefully put the roasting pan into the oven, centre rack.
  6. Bake until set around the edges and a bit jello-like in the middle (around 35-45 minutes), then carefully take the ramekins out of the water bath and place on a rack to cool. Once completely cool, place in the fridge (loosely covered with foil) and chill at least 4 hours or preferably overnight, during which time they will firm up.
For the Roasted Maple Bacon:
  1. Preheat oven to 200°C (400°F).
  2. Arrange bacon strips on a lined baking sheet, put into the centre of the oven and bake until fat is rendered and bacon is beginning to brown - 15-18 minutes.
  3. Remove the tray from the oven. Brush one side of the bacon with the maple syrup then sprinkle over the brown sugar. Using tongs, turn the bacon over and repeat the process.
  4. Put back in the oven and bake until bacon is browned and sticky, 3-5 minutes (depending on how crisp/dark you want it).
  5. Take the tray out of the oven and transfer the bacon to a wire rack (which is set on a baking sheet) and let bacon drain and cool.
  6. Once completely cooled and dry, break up the bacon with your hands and store in a sealed container until ready to use.
  1. About 10-15 minutes prior to serving, take the pots de crème out of the fridge – (I find if you take the chill off these custards, the flavour is better). Just before serving, dollop some cream over top, sprinkle with the bacon bits and pour some maple syrup over top (keep a small jug of it handy, as it's nice to add more as you're eating).
Recipe by The Kiwi Cook at