OT: Maple-Bourbon SV Creme Pots

JohnInCarolina

If you've made any of these before - the chocolate ones or the salted caramel, the recipe is always a riff off the same three ingredients: heavy cream, egg yolks, and some kind of sweetener.  The only real difference is the proportions of each and the type of sweetener - whether it's chocolate or something else.  To make Maple-Bourbon ones, I riffed off the proportions and ingredients here:

https://www.tastingtable.com/cook/recipes/how-to-make-maple-pot-de-creme

I doubled the recipe to make ten 4oz pots.  I use the SV to firm things up, so I switch up the process and basically follow what I do for the chocolate pots.  You bring the heavy cream to a simmer, then remove it from the heat and whisk in the sugar and maple syrup, etc.  

As an additional twist I added in 4oz of bourbon at the end before transferring them to the pots to firm up in the SV.  Man does that make a difference here.  You get a very strong bourbon taste to these in the end product - it's probably more than the maple.  I think to twist this up one could boil off the alcohol first, but where's the fun in that?

I cooked them in the SV at 80C for 2.5 hrs.  

The bourbon-infused whipped cream at the end is a nice touch too.  Normally when you make whipped cream from scratch you add some sugar, but you probably don't need it here - the pots themselves are sweet enough.  Topped with a dusting of cocoa:



The consistency is once again closer to pudding than custard with these, much like the salted caramel versions.  I think the reason the chocolate pots are so dense is due to all the bittersweet chocolate.   Here the flavor comes from the maple syrup, and it's just nowhere near as dense.  They're also a little easier to make, because there's no breaking up of the chocolate or waiting for it to melt.  Tradeoffs, natch.  

Anyway, these were pretty awesome and I definitely recommend trying them.  

Killit_and_Grillit

Killit_and_Grillit

@caliking already has a hard enough time keeping up with his pots de Creme and you went and added bourbon. 

Well. Played. 

JohnInCarolina

Killit_and_Grillit said:

@caliking already has a hard enough time keeping up with his pots de Creme and you went and added bourbon. 

Well. Played. 

I’ve heard that they have a tendency to disappear on him before he even has a chance to taste them.  Very strange.

caliking

JohnInCarolina said:

Killit_and_Grillit said:

@caliking already has a hard enough time keeping up with his pots de Creme and you went and added bourbon. 

Well. Played. 

I’ve heard that they have a tendency to disappear on him before he even has a chance to taste them.  Very strange.

One of these would not be let out of my sight. Especially if @Killit_and_Grillit is in the same zip code. 

Will be trying these soon. 

JohnnyTarheel

Sounds like another winner...

Leopoldstoch

Gonna have to make these with some bourbon barrel aged maple syrup!

jeffwit

Very nice! Thanks for posting. 

Hotch

Nicely done ✅ sir!
I’m keeping this one!

GregW

Looks very good.

I've made the chocolate ones before. Mine turned out extremely dense. I think that I would prefer a lighter more creamy type.

Does anyone have any ideas on making the texture lighter?

jeffwit

GregW said:

Does anyone have any ideas on making them less dense?

Education?

Killit_and_Grillit

jeffwit said:

GregW said:

Does anyone have any ideas on making them less dense?

Education?

SonVolt

I am very, very interested in making these. 

JohnInCarolina

GregW said:

Looks very good.

I've made the chocolate ones before. Mine turned out extremely dense. I think that I would prefer a lighter more creamy type.

Does anyone have any ideas on making the texture lighter?

Swap out some of the bittersweet chocolate for something thinner, like say chocolate syrup.  I’d think that would get you part of the way there, but i’ve never tried it.

CarolinaCrazy

You had me at Bourbon....gonna have to try these next.

I agree the Chocolate ones are so dense because of the solid state of the chocolate when it cools. I've been experimenting with a Peanut Butter PdC, and have the same problem - by the time I add enough peanut butter to get the flavor up, they become very dense and no longer a nice custard. My latest batch used 1/4c peanut butter and1/4 c. of Frangelica. That is getting close - the hazelnut is enough of a nut flavor to boost the illusion of Peanut butter. 

I expect you could lighten the chocolate by using a good cocoa powder and more sugar? Or Chocolate syrup and some cocoa powder?

JohnInCarolina

CarolinaCrazy said:

You had me at Bourbon....gonna have to try these next.

I agree the Chocolate ones are so dense because of the solid state of the chocolate when it cools. I've been experimenting with a Peanut Butter PdC, and have the same problem - by the time I add enough peanut butter to get the flavor up, they become very dense and no longer a nice custard. My latest batch used 1/4c peanut butter and1/4 c. of Frangelica. That is getting close - the hazelnut is enough of a nut flavor to boost the illusion of Peanut butter. 

I expect you could lighten the chocolate by using a good cocoa powder and more sugar? Or Chocolate syrup and some cocoa powder?

Yeah I suspect either of those would do it - definitely worth trying.

JohnInCarolina

Just had a “leftover” one of these.  Damn they’re good.  Did I mention there’s bourbon in them?

bgebrent

Nice work John.  These are in my future.

jeffwit

CarolinaCrazy said:

You had me at Bourbon....gonna have to try these next.

I agree the Chocolate ones are so dense because of the solid state of the chocolate when it cools. I've been experimenting with a Peanut Butter PdC, and have the same problem - by the time I add enough peanut butter to get the flavor up, they become very dense and no longer a nice custard. My latest batch used 1/4c peanut butter and1/4 c. of Frangelica. That is getting close - the hazelnut is enough of a nut flavor to boost the illusion of Peanut butter. 

I expect you could lighten the chocolate by using a good cocoa powder and more sugar? Or Chocolate syrup and some cocoa powder?

How about peanut butter powder?

CarolinaCrazy

jeffwit said:

CarolinaCrazy said:

You had me at Bourbon....gonna have to try these next.

I agree the Chocolate ones are so dense because of the solid state of the chocolate when it cools. I've been experimenting with a Peanut Butter PdC, and have the same problem - by the time I add enough peanut butter to get the flavor up, they become very dense and no longer a nice custard. My latest batch used 1/4c peanut butter and1/4 c. of Frangelica. That is getting close - the hazelnut is enough of a nut flavor to boost the illusion of Peanut butter. 

I expect you could lighten the chocolate by using a good cocoa powder and more sugar? Or Chocolate syrup and some cocoa powder?

How about peanut butter powder?

Didn't know there was such stuff, but will look for it. That might be the ticket, as long as it isn't to grainy.

CarolinaCrazy

Tried these last night. Simply Awesome.

Canugghead

Use this for dusting? 

YukonRon

Bourbon.
How can it not be absolutely killer?
Beautiful work John, and thank you for sharing. I will be doing these soon.

GrateEggspectations

Was going to make these today. I notice that you mention 80C for 2.5 hours while similar pots recipes on the Anova app call for only 45mins. They didn’t get too firm with 2.5hrs? 

JohnInCarolina

GrateEggspectations said:

Was going to make these today. I notice that you mention 80C for 2.5 hours while similar pots recipes on the Anova app call for only 45mins. They didn’t get too firm with 2.5hrs? 

They did not.  I find that with pots that don’t use an ingredient that’s already fairly dense, like melted chocolate, that you need the longer time. Otherwise they tend to come out too much like pudding.  Good luck!

blind99

Mmmmmm love the new bourbon spin.... looking forward to trying this!

GrateEggspectations

Thanks for confirming. You are prompt!

Also, I was thinking I’d half the 4oz of bourbon you used and add it at the same point you did. The guests I’m having like bourbon, but I don’t want it to be overpowering relative to the maple. 

Thanks again. 

Edit: It just came to me. Rather than dust with cocoa, I will employ maple flakes for a sweet crunch. If you haven’t tried maple flakes, give them a try. I bet they’d be perfect for this application.

JohnInCarolina

GrateEggspectations said:

Thanks for confirming. You are prompt!

Also, I was thinking I’d half the 4oz of bourbon you used and add it at the same point you did. The guests I’m having like bourbon, but I don’t want it to be overpowering relative to the maple. 

Thanks again. 

Edit: It just came to me. Rather than dust with cocoa, I will employ maple flakes for a sweet crunch. If you haven’t tried maple flakes, give them a try. I bet they’d be perfect for this application.

That all sounds great.

With the bourbon since it’s added at the end, you could just halve the batch before adding the alcohol to only one half and make some of the pots with and some without.  I’ve done that before with the chocolate pots because some friends can’t have alcohol period.  

caliking

Finally got around to trying these!

Modified the recipe just a bit :
(makes 5 x 4oz)

Cream.   1.5 cups
Egg yolks    3
Brown sugar 1 TBSP
Maple syrup   2oz
Bourbon       2oz
Vanilla        1/2 tsp
Salt, table     pinch
cayenne        pinch

Whisk the egg yolks first, then add the rest. 

SV @ 176F x 2 hrs. 

These were awesome!! Possibly my favorite creme pots yet. I was shooting for a less dense pot, and not so sweet either. These were spot on , and will definitely be repeated. 

Gracias, John

JohnInCarolina

caliking said:

Finally got around to trying these!

Modified the recipe just a bit :
(makes 5 x 4oz)

Cream.   1.5 cups
Egg yolks    3
Brown sugar 1 TBSP
Maple syrup   2oz
Bourbon       2oz
Vanilla        1/2 tsp
Salt, table     pinch
cayenne        pinch

Whisk the egg yolks first, then add the rest. 

SV @ 176F x 2 hrs. 

These were awesome!! Possibly my favorite creme pots yet. I was shooting for a less dense pot, and not so sweet either. These were spot on , and will definitely be repeated. 

Gracias, John

Hold up... you used TABLE SALT?!?!?  As in, the stuff right there, ON YOUR TABLE?

You disappoint me man.  Wasted talent.

caliking

JohnInCarolina said:

caliking said:

Finally got around to trying these!

Modified the recipe just a bit :
(makes 5 x 4oz)

Cream.   1.5 cups
Egg yolks    3
Brown sugar 1 TBSP
Maple syrup   2oz
Bourbon       2oz
Vanilla        1/2 tsp
Salt, table     pinch
cayenne        pinch

Whisk the egg yolks first, then add the rest. 

SV @ 176F x 2 hrs. 

These were awesome!! Possibly my favorite creme pots yet. I was shooting for a less dense pot, and not so sweet either. These were spot on , and will definitely be repeated. 

Gracias, John

Hold up... you used TABLE SALT?!?!?  As in, the stuff right there, ON YOUR TABLE?

You disappoint me man.  Wasted talent.

Well... I technically used counter salt. The stuff in the salt cellar, right there on the counter, next to the stove. 

If the salt is dissolving in something, table/counter salt gets the call. 

If salt crystals are  meant to hit your tongue first, then the flaky sea salt stuff comes out. Otherwise, I’m too lazy to pull out special salt from the pantry.