Maple Pot de Crème


2 tbsp. packed light brown sugar
½ tsp. kosher salt
3 egg yolks
2 whole eggs
½ vanilla bean, halved lengthwise, seeds scraped and reserved
1½ cups milk
1½ cups heavy cream
⅓ cup amber Grade B maple syrup
whipped cream for garnish


Heat oven to 350°. Combine brown sugar, salt, egg yolks, whole eggs, and vanilla bean in a medium bowl until smooth. Add milk, cream, and maple syrup, and whisk until smooth; pour through a fine strainer into a large glass measuring cup, and divide among eight 4-oz. ramekins or custard cups. Place ramekins in the bottom of a large roasting pan and place in oven; pour boiling water into pan until it comes halfway up sides of ramekins. Bake until custards are set on top but slightly loose in the middle, about 1 hour. Remove from water bath and let cool; refrigerate until chilled, at least 2 hours. Serve with dollops of whipped cream on top, if you like.
Courtesy of:

Dori Ross