Maple Pots de Crème
Gourmet dessert's pure maple taste shines topped w/
bourbon-spiked whipped cream and bitter chocolate.
Ing 4 lge egg yolks 2 tbl packed br/sugar 1/3 cup maple syrup ¼ tsp salt 1 ½ c h/cream 1 tsp vanilla Bourbon-spiked cream: ¼ cup h/cream 1 tsp bourbon Shaved bitter chocolate, sea salt flakes garnishes
Steps cook slowly/stir to simmer whisk-combined egg yolks, br/sugar, maple syrup, salt, 1 ½ c cream. In about 7 minutes, it will bubble and get thick. Immediately set off heat; strain into bowl. Stir in vanilla.
Chill spooned into 4 small individual cups. Saran dishes, chill 2 hours minimum. When ready to serve, beat the ¼ cup cream and bourbon together until soft peaks form. Top pots de crème w/ whipped cream, chocolate shavings and a dusting of flaky sea salt.