Maple Pots de Crème Maple Pots de Crème

Image: James Tse

This indulgent maple-infused custard is made even sweeter by adding a seasonal buttery pear topping. To ensure that the custard is set in time for dessert, make the pots de creme well in advance of your guests' arrival.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2015


Maple Custard:
Warm Pear Topping:


Maple Custard: In saucepan, heat together cream, milk and maple syrup over medium heat just until bubbles form around edge.

In bowl, whisk together egg yolks, eggs and sugar until smooth; slowly whisk in cream mixture. Strain through fine-mesh sieve into pitcher; stir in maple extract. Pour into eight 6-oz (175 mL) ramekins. Place ramekins in roasting pan; pour in enough boiling water to come 1 inch (2.5 cm) up sides. Cover with foil.

Bake in 325 F (160 C) oven until edges are lightly set yet centres are still slightly jiggly, 30 to 35 minutes. Transfer ramekins to rack; let cool completely. Cover with plastic wrap and refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Warm Pear Topping: While custard is chilling, in skillet, melt butter over medium-high heat; cook pears, stirring often, until browned and softened, about 6 minutes. Stir in maple syrup; cook, stirring, until pears are coated, about 1 minute. Scrape into bowl. Bring to room temperature. Serve over custard.

Tip from The Test Kitchen: If you're unsure of whether the custard is set, insert the tip of a sharp knife into the centres. If it comes out clean, it's done.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 80 mg
  • Sugars 30 g
  • Protein 5 g
  • Calories 360.0
  • Total fat 23 g
  • Potassium 209 mg
  • Cholesterol 213 mg
  • Saturated fat 13 g
  • Total carbohydrate 34 g


  • Iron 6.0
  • Folate 12.0
  • Calcium 11.0
  • Vitamin A 27.0
  • Vitamin C 2.0
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Baking & Desserts

Maple Pots de Crème