Recipe:  Pot au Crème

Wine Pairing:  Harwood Just Desserts

Chef:  Kerry Wicks

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
Permission to redistribute with credits is summarily granted.


2 cups (500 ml) whipping cream

4 large egg yolks (preferably organic and free range)

4 tbsp. (60 ml) maple syrup

Pinch of salt



  1. Bring ingredients out of the fridge about a half hour in advance to bring slightly to room temperature.

  2. Whip the egg yolks, maple syrup, and salt until smooth, then set aside.

  3. Scald the cream, then cool slightly.

  4. Pour into egg mixture, whisk lightly.

  5. Pour mixture into 6 small ramekins, about 2/3 full, then immerse ramekins in a water bath (a cake pan works well) filled with water 2/3 of the way up the outsides of the ramekins.

  6. Bake in the middle of a medium oven (350 degrees) for about 50-55 minutes. Custard is set when it is either firm to the touch, or doesn’t wiggle when the pan is moved.

YIELD: 6 servings.

SERVING AND PAIRING: Serve these Pots with 2 Harwood Estate house-made Chocolate Shots, and a 2 ounce pour of Harwood Estate’s Just Desserts, served well-chilled.