• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art and the Kitchen
  • Home
  • Recipes
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Recipes

    Maple Syrup Creme Brulee

    May 18, 2015 by Laureen King

    Share
    Pin
    Tweet
    Jump to Recipe

    Maple Syrup Creme Brûlée is wonderfully delicious!  This creamy, smooth Brûlée is sweetened with the great flavour of maple syrup.

    maple syrup creme brulee

    Canada is famous for its maple syrup, producing more than 80 percent of the world's maple syrup. I love maple syrup for cooking and baking. It adds an exceptional dept of flavour to recipes. For this recipe I used a maple syrup that was infused with vanilla, cinnamon and star anise. Plain pure maple syrup would be great as well, with vanilla bean or pure vanilla extract.

    Maple Syrup Creme BruleeThe key to making perfect Creme Brûlée is producing a smooth, creamy custard and topping it with that famous brûlée (burnt sugar). Now when we say burnt sugar I don't mean torch the sugar until its black, that will make a disgusting bitter tasting topping. You simply want to heat the sugar with a kitchen torch just until it melts and turns a golden brown.

    maple syrup creme brulee 4Making creme brûlée is not that difficult and with these easy to follow instructions you'll make this exceptional dessert with ease.  I like that this dessert only requires 5 simple ingredients. Full fat cream, maple syrup, egg yolks, vanilla and sugar for the topping. The most important step to perfect brûlée to add the hot cream slowly, constantly stirring into the egg yolks. This method is know as "tempering eggs" and it is critical in helping you produce a creamy custard instead of scrambled eggs.

    maple syrup creme brulee

    Maple Syrup Creme Brulee

    Laureen King
    Creamy smooth Creme Brûlée sweetened with flavoured Maple syrup.
    3.86 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Cook Time 30 mins
    Total Time 30 mins
    Course Dessert
    Cuisine French
    Servings 4
    Calories 669 kcal

    Ingredients
      

    • 2 ¼ cups heavy cream
    • 6 egg yolks
    • 7 tablespoon pure Maple Syrup
    • 1 vanilla bean seeds scraped out
    • 2 tablespoon granulated sugar for brulee top

    Instructions
     

    • Preheat oven to 325º
    • In saucepan stir together cream and maple syrup and vanilla bean. Heat cream just until it simmers. Do not boil!
    • In bowl, whisk egg yolks until they turn a pale colour.
    • Slowly add heated cream to egg yolks, a bit at a time, stirring constantly. (I start by adding ¼ cup at a time until eggs have tempered).
    • Pour mixture into 4 ramekins.
    • Place ramekins into large baking dish. Pour hot water ¾ up sides of dishes. (this referred to as a bain marie - hot water bath) Be careful not to splash any water onto the brulee.
    • Bake for 30-35 minutes. (just set,custard will wobble a bit in the middle when shaken)
    • Using tongs remove ramekins from pan. Let cool on wire rack for 30 minutes. Refrigerate at least 3 hours.
    • Sprinkle tops evenly with granulated sugar. Using a kitchen torch carefully melt sugar just until golden brown. This forms that wonderful brittle crust. Be careful to not burn the sugar as that will make it bitter.

    Notes

    I used a flavoured Maple Syrup with vanilla , star anise and cinnamon.

    Nutrition

    Calories: 669kcalCarbohydrates: 34gProtein: 7gFat: 56gSaturated Fat: 33gCholesterol: 476mgSodium: 67mgPotassium: 208mgSugar: 27gVitamin A: 2355IUVitamin C: 0.8mgCalcium: 160mgIron: 0.7mg
    Keyword creme brulee, maple syrup
    Tried this recipe?Let us know how it was!

    Maple Syrup Creme Brulee

    Share
    Pin
    Tweet

    More Recipes from Art and the Kitchen

    • Best Banana Bread
    • Best Banana Muffins
    • Banana Spice Cookies
    • Panko Crusted Chicken

    Reader Interactions

    Comments

    1. Sonja Allen

      May 18, 2015 at 3:07 pm

      where can I get these adorable glass ramekins you used for the crime brûlée? Thanks!

      Reply
      • Laureen King

        May 18, 2015 at 4:21 pm

        hey Sonja, you won't believe this but I bought them from Costco a number of years ago. I saved them after purchasing their store-bought creme brûlée, which was not bad for store bought, but certainly does not compare with fresh home-made. I use the containers for all kinds of desserts like puddings, bread pudding, and berries. Just tie a cute little ribbon around.

        Reply
    2. Sue Conrad

      January 31, 2017 at 12:16 pm

      Don't have vanilla pods but DO have vanilla bean paste ~ could I use a teaspoon or tablespoon of this instead of the pod? As for the maple syrup, I'll be using the Vermont-sourced product as I'm a native New Englander; I'm thinking it will be plenty acceptable!

      Reply
      • Laureen King

        January 31, 2017 at 2:49 pm

        Hi Sue, the concentrations can vary on vanilla paste. There should be directions on jar indicating the proper equivalencies for 1 vanilla bean pod. Don't you just love using maple syrup in recipes!

        Reply
    3. Gayle Trunfio

      September 11, 2021 at 1:41 pm

      Love anything with maple syrup and those glass ramekins are so adorable!

      Reply
      • Laureen King

        September 17, 2021 at 2:50 pm

        Agreed, maple syrup is the ultimate sweetener!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

    Sign Up for Our Weekly Newsletter

    Seasonal Favorites

    slice of creamy New York Cheesecake on a plate

    Tall and Creamy New York Cheesecake

    pan seared meatballs with rich creamy sauce in cast iron pan

    Swedish Meatballs

    Bowl of ham and bean soup garnish with slice of garlic toast.

    Ham and Bean Soup

    Soup with chunks of ground turkey, vegetables simmered in a tomato beef broth served in a black bowl

    Italian Turkey Burger Soup

    Freshly baked pretzels on parchment paper

    Bread Machine Pretzels

    Dutch oven filled with soup of tortellini, vegetables, sausage and ground beef.

    Hearty Tortellini Soup

    Footer

    ↑ back to top


    • Privacy Policy
    • Copyright
    • Sign Up for emails to get the latest recipes and updates!
    • Contact
    • About

    Copyright © 2022 Art and the Kitchen