Sweet

Maple Creme Brulee

Thanksgiving is a holiday that focuses on tradition and family.  It seems like every year we go to the same house and eat the same food with the same people.  As a person of routine, I love tradition. I order the same food at the same restaurants.  I try to maintain as much consistency in my schedule as possible.  I love comfortable and familiar.  But when it comes to Thanksgiving, I like to add a little something different each year.

Torching a Maple Creme Brulee

I’ve found the perfect balance of tradition and excitement: the traditional Thanksgiving meal with non-traditional desserts. So let’s talk about the meal.  You have your turkey, obviously. And your stuffing. Or is it dressing? Sweet potatoes AND mashed potatoes because, duh, potatoes. Gravy. Maybe you somehow sneak a vegetable in there.  And then the only color to the whole meal: cranberry sauce.

Smoking Maple Creme Brulee

Everything else is shades of brown. Brown brown brown.  So to keep with this theme of brown, I’m giving you a brown dessert that you can add to your menu. It’s easy and fun to make, and will really impress your friends and family.  It tastes amazing, and it will add a little something special to the otherwise traditional menu. So bring the joy that comes with cracking the top of a creme brulee and make these heavenly treats!

Torched Maple Creme Brulee

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Maple Creme Brulee
Torching a Maple Creme Brulee
Prep Time 20 minutes
Cook Time 40 minutes
Servings
creme brulees
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
creme brulees
Ingredients
Torching a Maple Creme Brulee
Instructions
  1. Preheat oven to 325 F.
  2. In a saucepan, combine cream and salt and cook over low heat just until hot.
  3. In a separate sauce pan, bring maple syrup to a boil. Then reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes.
  4. Remove from heat and add cream in 3 additions, stirring after each addition until smooth.
  5. In a mixing bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
  6. Pour into four ramekins and place ramekins in a baking dish; fill baking dish with boiling water halfway up the sides of the ramekins.
  7. Bake for approximately 40 minutes, or until centers are barely set. Cool for 15 minutes, then refrigerate for several hours.
  8. Once the custard has set, sprinkle the tops of the custard with sugar and torch till the sugar is browned. (If you use too much sugar, it will be runny. A light sprinkle of sugar works best.)
  9. Refrigerate for 30 more minutes, then crack and enjoy!
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3 Comments

  • Pingback: Tuesday Tip #3 • Flour de Liz

  • Reply

    Zainab

    November 7, 2017

    The cranberry sauce is usually my favorite thing on the plate. Well until we get to dessert!! The sound of sweet maple in this sounds amazing!

    • Reply

      Liz

      November 8, 2017

      I am sweet potatoes all the way!!! (also until dessert) But keep an eye out…I’m hoping to get a cranberry sauce recipe out before the holiday!

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