Salted Maple Pot de Creme with Bourbon Whipped Cream

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 1/3 cup Maple syrup
  • 1/2 tsp Vanilla bean paste

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tbsp Confectioners' sugar
  • 1 Nutmeg
  • 1/4 tsp Salt
  • 1 Sea salt

• Dairy

  • 2 cups Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

Found on theviewfromgreatisland.com

Directions

• Whisk the yolks, brown sugar, maple syrup, vanilla bean paste, salt, and heavy cream together in a heavy saucepan and heat over medium to medium high heat, stirring constantly, until the mixture comes to a boil and starts to thicken.
• Pour through a mesh sieve and then fill 3 or 4 small cups, bowls, or remekins with the hot mixture. let cool and then refrigerate until fully chilled and firmed up, at least several hours or overnight.