Maple Creme Brulee

5 from 1 vote

This Maple Crème Brûlée recipe combines the creamy elegance of a classic French dessert with the cozy sweetness of pure Canadian maple syrup. Made with simple ingredients

Prep Time20

Cook Time30

Chilling Time6

Total Time6 50

Course: Dessert

Cuisine: French

Servings: servings

Calories: 467kcal

Author: Rosemary Molloy

Ingredients

1½ cups + 1 tablespoon cream (whole, whipping or heavy cream, at least 30% fat content)
3 large egg yolks (room temperature)
1-2 tablespoons maple syrup
3-4 tablespoons granulated sugar
2½ tablespoons brown sugar

EXTRAS

4 tablespoons granulated, turbinado or even maple sugar

US Customary - Metric

Instructions

Pre-heat oven to 320F/160C.
In a large bowl whisk together the egg yolks, sugar and maple syrup.
In a large pot add the cream and bring to a boil. Gradually whisk the hot cream into the egg yolk mixture, continuously whisking until combined.
Slowly pour the mixture through a fine sieve. Pour the mixture into 4-5 oven proof / ramekin bowls. Place the ramekins in a baking dish (2 at a time if needed), carefully fill the pan with approximately ½ inch / 1.2 cm of hot water. Carefully (with oven mitts) place the pan in the pre-heated oven and bake for about 30-35 minutes or until the edges are set and centres will jiggle a little. Or when an instant read thermometer registers 170F (77C).
Carefully with oven mitts remove the baking pan from the oven and again using oven mitts, remove the ramekins from the pan. Place them on a wire rack to cool for at about 1 hour. Then place them in the refrigerator, loosely covered, and chill for approximately 4-6 hours or even overnight.
When ready to serve, remove from the fridge, sprinkle each with 1 tablespoon of sugar evenly over the top of each. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. If you don't have a torch, pre-heat oven to broil, place the ramekins on a baking sheet, about 3-4 inches / 7-10 cm from the broiler, broil for about 1 to 5 minutes, be sure to watch constantly to prevent burning, until the sugar is golden brown and bubbly. Let sugar topping cool to harden before serving. Enjoy!

Notes

How to store the creme brulee

Store any leftover crème brûlée (without the sugar topping) in the refrigerator for up to 3 days. Add the sugar and torch just before serving to keep the top crisp.

Nutrition