Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crème Brûlée Base
Caramel Sauce
Maple Cake
Aronia Gel
Method
Crème Brûlée Preparation
- 1
Make the Crème Brûlée Base
Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream with sugar, vanilla extract, and a pinch of salt until just boiling. In a bowl, whisk the egg yolks until pale. Gradually mix in the hot cream. Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set. Chill in the refrigerator for at least 2 hours.
Caramel Sauce Preparation
- 2
Maple Cake Preparation
- 3
Make the Maple Cake
Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add the maple syrup and eggs one at a time, mixing well after each addition. Gradually mix in the dry ingredients and milk until smooth. Pour into a greased cake pan and bake for 25-30 minutes until a toothpick comes out clean. Let cool.
Aronia Gel Preparation
- 4
Assembly
- 5
Assemble the Dish
Serve the chilled crème brûlée topped with a layer of caramel. Slice the maple cake and place a piece on the plate alongside. Add a spoonful of the aronia gel for a refreshing touch.