Maple Creme Brulee
Crème brulee is such a versatile dessert so I love to experiment with different flavors, because almost everything works in a crème brulee! So of course I’m going to try a Maple Crème Brulee, because I love maple desserts! And I love making crème brulee because they feel really fancy, but they’re actually really easy to make!
What you’ll need:
spoon or spatula
9×13 baking dish
kitchen torch (if you have one)
boiling water for steaming
sugar for topping
How to Make Maple Crème Brulee
Combine the cream and maple syrup in a saucepan and heat till it just starts to bubble. You don’t want it to get into a full boil. In a small bowl, beat the egg yolks and brown sugar, and then add about a quarter of the hot mixture to the egg yolks and mix. This is a way of slowly heating up the eggs. If you expose them to too much heat at once they’ll turn into scrambled eggs, and we don’t want that! You’ll then pour the egg mixture back into the pot with the remaining maple mixture and combine.
Place your four ramekins in the baking dish. Pour the mixture into the four ramekins, dividing the mixture evenly between the ramekins. Pour boiling water into the baking dish till the water is about halfway up the sides of the ramekins. Try not to get any water into the crème brulee mixture in the ramekins! You’ll then place the baking dish into the oven and bake for 40 minutes. It will be a little jiggly but mostly set when you remove it from the oven. Carefully remove the crème brulees from the water and let cool, then move to the refrigerator to chill. You’ll want to make sure they have cooled enough that your ramekins don’t crack when you place them in the fridge.
When you’re ready to serve, top with a thin layer of granulated sugar and torch the top till the sugar melts. The melted sugar will harden quickly forming the perfect crackly top. If you don’t have a torch, you can do this in the broiler. The sugar will melt very quickly with this method so watch it closely!
What does Creme Brulee taste like?
Creme brulee is a custard topped with torched sugar, giving it a hard top that you crack through to get to the custard. This Maple Creme Brulee is like a sweet maple pudding, and the sugar topping adds a perfect crunch!
Is Creme Brulee the same thing as custard?
Creme brulee is a custard topped with a hardened sugar topping.
What can go wrong with Creme Brulee?
I’ve seen two common mistakes. One is getting water into the custard. The ramekins are placed in a water bath, and it’s important to avoid getting water into the ramekins. Another is using brown sugar or powdered sugar for the topping. The topping only works with regular white granulated sugar.
What should Creme Brulee look like out of the oven?
When your Creme Brulee is done, it should look mostly set. It will still be a little bit jiggly in the middle, but should otherwise look like it mostly is holding its shape.
How do you caramelize a Creme Brulee without a kitchen torch?
You can use a broiler to caramelize the sugar, but keep a very close eye on it. The sugar will melt very quickly and you don’t want it to burn!
Looking for other maple recipes? Check these out:
Looking for other creme brulee recipes? Check these out:
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Maple Creme Brulee
- 1 1/2 cups heavy cream
- 1/4 cup maple syrup
- 5 egg yolks
- 1/2 cup brown sugar
- sugar for topping
- Preheat oven to 325 F.
- In a saucepan, combine cream and maple syrup, and cook over medium heat just until hot.
- 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.
- Pour into four ramekins and place ramekins in a baking dish; fill baking dish with boiling water halfway up the sides of the ramekins.
- Bake for approximately 40 minutes, or until centers are barely set. Cool for 15 minutes, then refrigerate for several hours.
- Once the custard has set, sprinkle the tops of the custard with sugar and torch till the sugar is browned.
- Refrigerate for 30 more minutes, then crack and enjoy!
This post was updated in November 2020 with an improved recipe, new photos and additional information about the recipe.