Description
A silky, rich, and gluten-free custard made with just four ingredients: heavy cream, pure maple syrup, vanilla, and salt. This make-ahead dessert is perfect for last-minute guests and requires minimal effort.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt (plus extra for topping)
- Optional: Vanilla whipped cream (1/2 cup heavy cream, 1 tablespoon sugar, 1/2 teaspoon vanilla)
Instructions
- Preheat oven to 325°F (160°C). Place 6 ramekins (about 6 oz each) in a large baking dish (9×13 inch).
- In a mixing bowl, whisk together heavy cream, pure maple syrup, vanilla extract, and 1/2 teaspoon salt until fully combined and uniform.
- Divide the mixture evenly among the ramekins, filling them about 3/4 full.
- Boil water and carefully pour it into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins (water bath).
- Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle.
- Remove ramekins from the water bath and let cool on the counter for 20 minutes.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Serve topped with a pinch of flaky sea salt and optional vanilla whipped cream.
Notes
Use pure maple syrup, not pancake syrup. Do not skip the water bath to ensure even cooking and prevent curdling. Chill thoroughly for the best texture. This recipe is naturally gluten-free.
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 22
- Protein: 2
Keywords: pot de creme, maple dessert, gluten-free dessert, easy dessert, fall recipes, salted maple, custard, make-ahead dessert