Maple Crème Brûlée is creamy, flavored with pure maple syrup, and has a perfectly caramelized topping. This simple yet impressive dessert is made with 5 basic ingredients and comes together in just 45 minutes.
- 480 g (2 cups) heavy cream
- 12 g (1 tablespoon) pure vanilla extract
- 120 g (6 large) egg yolks
- 160 g (1/2 cup) maple syrup
- 55 g (1/4 cup) granulated sugar
- Boiling water
- Granulated sugar, for topping
- Preheat oven to 325°F/163°C.
- In a medium saucepan, heat heavy cream over medium heat to a simmer, stirring occasionally. Remove from heat and whisk in the vanilla and maple syrup. Set aside.
- In a medium bowl, whisk together the sugar and yolks. Carefully ladle about 1/2 cup of the cream mixture into the sugar-egg mixture while constantly whisking to avoid causing the eggs to cook. Pour in the egg mixture into the remaining hot cream mixture and whisk together.
- Pour the mixture through a fine sieve into a pitcher or a 4-cup measuring cup. Divide the custard evenly between the prepared baking dishes. Fill the pan with boiling water about halfway up the sides of your baking dishes. Bake in preheated oven for 30-35 minutes or until edges of custard are set, and centers are barely set (slightly jiggly).
- Transfer baking containers to a wire rack and cool to room temperature. Refrigerate covered for at least 4 hours or up to 3 days.
- To serve, remove from refrigerator and sprinkle tops with a thin layer of granulated sugar. Shake off any excess sugar. Carefully caramelize sugar with a kitchen torch.
Make-Ahead: You can prepare the custard mixture up to 1 day before baking. Pour into a bowl, cover tightly, and refrigerate. You can also bake the custard up to 3 days ahead of time. Add the sugar and caramelize just before serving.
Heavy Cream: For a lighter texture, you can substitute 2 cups half-and-half for the heavy cream.
Vanilla: You can substitute the pure vanilla extract with the scraped seeds from 1 vanilla bean. For added flavor, add the scraped vanilla bean pod to the heavy cream and remove once the mixture comes to a simmer.
Keywords: crème brûlée, fall dessert, custard, individual desserts