Maple Creme Brulee Recipe

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Recipes.net Team Published: March 20, 2020 Modified: October 13, 2020
Maple Creme Brulee Recipe

Bake a tasty custard creme brulee with our simple recipe. Use high-quality maple syrup (not pancake syrup!) for this rich dessert topped with fresh berries. Serve to your folks after dinner to satisfy their sweet tooth.

 

How To Make Maple Creme Brulee

  • 1 pt heavy cream
  • 2 tsp vanilla extract
  • 6 egg yolks
  • ½ cup maple syrup (Coombs Family Farms is recommended)
  • ¼ tsp salt
  • ½ cup sugar
  • 2 strawberries (sliced)
  • 8 blackberries
  • 8 raspberries
  1. Preheat oven to 250 degrees.

  2. Lightly grease 4 1-C. ramekins. In a nonreactive, heavy-bottom pot, bring cream and vanilla to a boil. Remove from heat.

  3. In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add two-thirds of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream.

  4. Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins.

  5. Bake in a warm water bath for 45 minutes. Remove ramekins from the water bath and place on a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours.

  6. To finish the custard, place 2 Tbs. of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown or put under the broiler briefly. Decorate the top of each creme brulee with berries. Makes 4 servings.

How To Make Maple Creme Brulee

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Prep: 45 mins
Cook: 45 mins
Total: 1 hr 30 mins
Serves:
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Ingredients

  • 1 pt heavy cream
  • 2 tsp vanilla extract
  • 6 egg yolks
  • ½ cup maple syrup, Coombs Family Farms is recommended
  • ¼ tsp salt
  • ½ cup sugar
  • 2 strawberries, sliced
  • 8 blackberries
  • 8 raspberries

Instructions

  1. Preheat oven to 250 degrees.

  2. Lightly grease 4 1-C. ramekins. In a nonreactive, heavy-bottom pot, bring cream and vanilla to a boil. Remove from heat.

  3. In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add two-thirds of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream.

  4. Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins.

  5. Bake in a warm water bath for 45 minutes. Remove ramekins from the water bath and place on a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours.

  6. To finish the custard, place 2 Tbs. of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown or put under the broiler briefly. Decorate the top of each creme brulee with berries. Makes 4 servings.

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