Best 3 Maple Creme Brulee Recipes

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Indulge in a symphony of flavors with our exquisite Maple Crème Brûlée. This classic French dessert gets a delightful twist with the addition of pure maple syrup, creating a luscious and uniquely North American treat. The smooth and creamy custard base, infused with the rich, warm notes of maple, is encased in a caramelized sugar topping that adds a delightful textural contrast. Each bite offers a perfect balance of sweetness, creaminess, and a hint of smokiness from the caramelized sugar. Whether you're a seasoned baker or a novice in the kitchen, our Maple Crème Brûlée recipe is meticulously crafted to guide you through the process, ensuring a stunning dessert that will impress your family and friends.

Let's cook with our recipes!

MAPLE CREME BRULEE



Maple Creme Brulee image

The slow cooker is the perfect cooking vessel for this classic dessert. The crunchy brown sugar topping in the recipe is wonderful, and the custard is smooth and creamy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 3 servings.

Number Of Ingredients 8

1-1/3 cups heavy whipping cream
3 large egg yolks
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
TOPPING:
1-1/2 teaspoons sugar
1-1/2 teaspoons brown sugar

Steps:

  • In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring., Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

Nutrition Facts : Calories 578 calories, Fat 44g fat (26g saturated fat), Cholesterol 350mg cholesterol, Sodium 63mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.

MAPLE SYRUP CREME BRULEE



Maple Syrup Creme Brulee image

Provided by Food Network

Categories     dessert

Time 1h13m

Yield 6 servings

Number Of Ingredients 7

2 cups heavy cream
1/2 vanilla bean
1 small egg
3 large egg yolks
7 tablespoons Grade B maple syrup
4 tablespoons demarara sugar, for topping
6 (4-ounce) brulee molds

Steps:

  • Preheat the oven to 325 degrees F.
  • Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
  • In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
  • Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
  • Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
  • In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
  • Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
  • Preheat the broiler.
  • If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
  • Wine suggestion: Essencia, Quady Winery

MAPLE CREME BRULEE



Maple Creme Brulee image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 7

2 cups heavy cream
1 vanilla bean, split lengthwise and seeds scraped out (pod reserved)
4 large egg yolks
6 tablespoons pure maple syrup (grade A; dark or robust)
2 tablespoons sugar, plus more for sprinkling
1/2 teaspoon maple extract
Pinch of salt

Steps:

  • Preheat the oven to 325˚. Bring the heavy cream and vanilla seeds and pod to a simmer in a medium saucepan over medium-high heat. Remove from the heat and let sit 15 minutes; remove the vanilla pod.
  • Make the custard: Whisk the egg yolks, maple syrup, sugar, maple extract and salt in a medium bowl until smooth. Gradually add 1/2 cup of the warm cream mixture, whisking constantly until combined. Whisk in another 1/2 cup, then whisk in the rest. Strain through a fine-mesh sieve into a large liquid measuring cup.
  • Set four 6-ounce ramekins in a large roasting pan; divide the custard among the ramekins. Carefully pour boiling water into the roasting pan so it comes halfway up the sides of the ramekins. Cover the roasting pan with foil and carefully transfer to the oven. Bake until the custard is set but the centers still jiggle slightly, 30 to 40 minutes. Uncover and remove the ramekins from the water bath; transfer to a baking sheet and let cool to room temperature. Refrigerate until chilled and set, at least 2 hours or overnight.
  • Working with one ramekin at a time, sprinkle the custard with 1 to 2 teaspoons sugar and melt with a kitchen torch, moving the flame back and forth over the sugar until melted. Let harden, about 5 minutes.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
  • Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use the best quality maple syrup, cream, and eggs that you can find.
  • Temper the Eggs: When adding the hot cream mixture to the eggs, do it slowly while whisking constantly. This will prevent the eggs from curdling.
  • Strain the Custard: After mixing the custard, strain it through a fine-mesh sieve to remove any lumps. This will ensure a smooth and creamy texture.
  • Bake at a Low Temperature: Bake the crème brûlée at a low temperature (325°F) for a longer period of time. This will help prevent the custard from curdling and ensure that it cooks evenly.
  • Chill the Crème Brûlée: After baking, chill the crème brûlée in the refrigerator for at least 4 hours, or overnight. This will allow the flavors to develop and the custard to set properly.
  • Caramelize the Sugar: When you're ready to serve, caramelize the sugar on top of the crème brûlée using a kitchen torch or a broiler. Make sure the sugar is evenly caramelized and has a golden brown color.

Conclusion:

This maple crème brûlée is a delicious and elegant dessert that is perfect for any occasion. With its rich maple flavor, creamy custard, and caramelized sugar topping, it is sure to impress your guests. Follow these tips to ensure that your crème brûlée turns out perfect every time. Enjoy!

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