Crème brûlée is a decadent, creamy dessert that is so satisfying to eat. Just breaking through that crisp, caramelized layer of sugar to reveal the creamy custard center is enough to make anyone want seconds. Made by many top chefs in multiple different flavours, we are going to share a crème brûlée recipe with you that you can make right at home, made with pure, organic maple sugar.
Let's make some maple crème brûlée!
Crème Brûlée Ingredients:
- 5 large egg yolks
- 3/4 cup pure Maple Roch Maple Sugar
- 3 cups of heavy cream
- 1/4 tsp. salt
- 2 tsp. pure vanilla extract or half of a vanilla bean, scraped
Crème Brûlée Instructions:
- Pre-heat your oven to 325 F degrees.
- Whisk the egg yolks together and add 1/2 cup of pure maple sugar into a large-sized bowl. Whisk until well-combined.
- Set about 2 cups of water on the stovetop to boil at this point. You will use this water to make a water bath for your crème brûlée later. Once it boils, turn off the heat and leave it on the hot stove.
- Heat the cream in a pot on the stovetop on medium. Add the salt and vanilla and stir. Once it begins to simmer slightly, remove it from the stove.
- Slowly add about 1/8 of a cup of that hot cream to your eggs and whisk. Once they are combined, add another 1/8 cup of hot cream mixture and continue whisking. Do not stop mixing, and continue to slowly add hot cream while mixing until you have added it all into the eggs. This is called tempering your eggs, and by adding the hot mixture slowly and stirring constantly, it will not cook the eggs.
- Place ramekins on a large baking sheet or in a couple of deep serving dishes that are oven-safe.
- Pour your maple crème brûlée custard evenly into your ramekins and then carefully add the hot water to the pan or serving dishes. You will want it about 1/2 inch deep.
- As a guideline, bake for about 30 minutes. Each oven is different though, and you will need to watch your maple crème brûlée carefully: take it out when the edges look set and the centres still look slightly liquidy.
For accuracy, these maple crème brûlée will be done when they reach 170 degrees F.
- Remove the pans from the oven and then carefully, remove the ramekins, placing them somewhere to cool for at least 1 hour.
- Once ramekins have cooled, put them into the fridge for 4-6 hours and loosely cover them.
- Use the remaining pure maple sugar, sprinkle a thin layer on the maple crème brûlée.
- Carefully with a kitchen torch, caramelize the sugar and serve immediately. The trick for using the torch is to move in continuous, small circles and not to remain on a single spot for too long, or it will burn the sugar.
You can alternatively use the broiler in your oven to caramelize the maple sugar on your custard.
How to use the broiler for crème brûlée:
After you have sprinkled the maple sugar on top of the crème brûlée, place them evenly on a baking sheet and broil them on high until caramelized. If you are doing this, you must keep a very close eye on them because they can burn easily using this method.
We hope you love this recipe, and if you are interested in learning more about using 100% pure maple syrup and maple sugar in your recipes, check out our store.
Our maple syrup is harvested by the same Canadian families year after year using environmentally-sustainable methods, which carry right over to our reusable, recyclable and compostable packaging.
We also sell many different sizes of our maple syrup and delicious maple syrup products there too, so we hope you will check them all out.
We'll leave a Pinterest pin for you below so you can pin to your recipes Pinterest board!
Have a sweet day!