Maple Crème Brulee Recipe

Maple Crème Brûlée

1. 1

   Preheat the Oven

   Start by preheating your oven to 325°F (160°C).

2. 2

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream, maple syrup, and vanilla extract. Heat over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.

3. 3

   Whisk the Egg Yolks

   In a large mixing bowl, whisk together the egg yolks, granulated sugar, brown sugar, and a pinch of salt until the mixture is smooth and pale in color.

4. 4

   Combine Cream and Egg Mixture

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the yolks from cooking.

5. 5

   Strain the Mixture

   Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

6. 6

   Prepare the Ramekins

   Place six ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.

7. 7

   Bake the Custards

   Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

8. 8

   Cool the Custards

   Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or overnight.

9. 9

   Caramelize the Top

   Before serving, sprinkle about 1 teaspoon of brown sugar over each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a hard, glassy crust.

10. 10

    Serve

    Let the crème brûlée sit for a minute to harden the caramel. Serve immediately and enjoy!