Maple Syrup Creme Brûlée is wonderfully delicious! This creamy, smooth Brûlée is sweetened with the great flavour of maple syrup.
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.
The 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.
Making 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
Ingredients
- 2 1/4 cups heavy cream
- 6 egg yolks
- 7 tbsp pure Maple Syrup
- 1 vanilla bean seeds scraped out
- 2 tbsp 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 1/4 cup at a time until eggs have tempered).
- Pour mixture into 4 ramekins.
- Place ramekins into large baking dish. Pour hot water 3/4 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
Nutrition
where can I get these adorable glass ramekins you used for the crime brûlée? Thanks!
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.
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!
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!