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Maple Pot de Crème

This delicious fall treat will pique the appetite even after all the excesses of the feast. From: Saveur, and tastingtable.com SERVES 4

2 tbsp. packed light brown sugar
1/2 tsp. kosher salt
3 egg yolks
2 whole eggs
½ vanilla bean, halved lengthwise, seeds scraped and reserved
1½ cups milk
1½ cups heavy cream
1/3 cup amber Grade B maple syrup
Whipped cream for garnish
For the Bourbon Cream:
1 cup heavy cream
4 teaspoons bourbon
For Assembly:
Cocoa powder, for dusting

Heat oven to 350°. Combine brown sugar, salt, egg yolks, whole eggs, and vanilla bean in a medium bowl until smooth. Add milk, cream, and maple syrup, and whisk until smooth; pour through a fine strainer into a large glass measuring cup, and divide among eight 4-oz. ramekins or custard cups. Place ramekins in the bottom of a large roasting pan and place in oven; pour boiling water into pan until it comes halfway up sides of ramekins. Bake until custards are set on top but slightly loose in the middle, about 1 hour. Remove from water bath and let cool; refrigerate until chilled, at least 2 hours. Serve with dollops of whipped cream on top, if you like.

To make the bourbon cream: In a medium mixing bowl, whisk the cream and bourbon together until soft peaks form.

To assemble, remove the pot de crème and top with a dollop of bourbon cream, a dusting of cocoa powder and a sprinkle of flaky sea salt.