Maple Crème Brûlée

overhead shot of creme brûlée with two spoons, bowl of sugar, and flowers

A delicious twist on the classic French dessert! This Maple Crème Brûlée is not only easy to make, but is infused with hints of toffee and vanilla from the maple syrup. Creamy, sweet, and just SO. GOOD.

Course: Dessert

Cuisine: French

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: custards

Calories: 531kcal

Ingredients

1 Tablespoon pure maple syrup
10 large eggs yolks
1 large egg
1 cup maple sugar
⅓ teaspoon salt
2 cups heavy cream
sugar to top

Instructions

Heat oven to 300℉/150℃.
In a large bowl, whisk together maple syrup, egg yolks, egg, maple sugar, and salt. Set aside.
In a medium saucepan, heat cream until it starts to bubble around the edges.
While whisking, slowly add a small amount of hot cream to egg mixture.
Continue whisking in small amounts of cream at a time, until fully incorporated.
Strain into a clean bowl.
Portion mixture into ramekins.
Place a clean dish towel in the bottom of a casserole.
Set filled ramekins on towel.
Pour boiling water in bottom of casserole, filling to half way up the ramekins.
Bake for 20-25 minutes until set.
Remove ramekins from water bath.
Refrigerate until ready to serve.
When ready to serve, sprinkle each custard with sugar.
Use a torch to brown sugar on top.

Notes

The bake time will vary based on size and shape of your ramekins.
Be careful not to get water in the custards!
Use about 1/2 - 1 Tablespoon of sugar on top of the ramekins
If you have a kettle, it's the easiest way to boil your water!
If you're using a creme brûlée pan, you don't need to put a towel in the bottom of the pan.

Nutrition