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This year for Donatello’s birthday, I made maple crème brûlée instead of any type of birthday cake. This is a variation of the one I made last year, I just substituted maple syrup for the white sugar in the custard. I didn’t have any maple sugar, but if you do, you can use 1/2 cup instead of the 1/2 cup white sugar that is sprinkled over the tops and caramelized.
Maple crème brûlée is actually quite an easy recipe, and the only specialty item needed is the blowtorch. The water bath ensures that the custard doesn’t overcook and curdle. The recipe is actually flexible enough that I could use two slightly different-sized ramekins and both were adequately cooked after the 35 minute cooking time.
Maple Crème Brûlée
Ingredients
- 1 L whipping cream
- 1 vanilla bean split and scraped
- 1/2 cup dark maple syrup
- 6 large egg yolks
- about 2 L hot water
- 1/2 cup sugar
Instructions
- Preheat oven to 325F.
- In a medium size pot, heat the cream, vanilla bean seeds, and the split pod. Bring to a boil over medium heat, then remove from heat and let cool for 15 minutes. Remove the split vanilla pod (which, once rinsed and dried, can be used to make more vanilla sugar).
- While the cream mixture cools, beat the egg yolks and maple syrup with a whisk until well blended.
- While whisking constantly, mix the hot cream a little at a time, to the egg yolk mixture. Once all blended, pour the mixture into eight individual ½-cup ramekins. Place the ramekins in a large casserole dish and place on the middle rack of the oven. Before closing the oven door, fill the casserole dish with hot water until it reaches halfway up the side of ramekins to make a water bath.
- Bake for 35-40 minutes until the custards are just set but still wiggle in the middle. Remove from heat. Drain the water. Place the ramekins on a cookie sheet and chill in the fridge for at least 2 hours (or overnight).
- Remove the custards from the fridge 30 minutes before you are ready to serve them.
- Evenly divide and sprinkle ½ cup sugar over the tops of the custards. Using a blowtorch, carefully caramelize the sugar. Serve immediately.
Wow! This is so good! I have a maple syrup waiting to be used. Thanks for sharing! Found you on What’s for Dinner? link up party 😉
Thanks for the recipe! I’ve never tried making creme brulee, and I don’t think hubby will let me near the blow torch. But it looks yummy.
[…] these chocolate meringue kisses by using up the egg whites leftover from making Donatello’s Maple Crème Brûlée. They are sweetened and flavoured with a hint of cocoa powder. These ones are hard […]
Oh, this looks amazing! I love maple, so this is going on my list of things to try. 🙂 Thanks so much for the recipe!
yummy!!
This sounds so mouth watering!!! Yum! 🙂
This looks amazing!
[…] Corner shared a wonderful dessert – Maple crème brûlée – […]
Oh lawdy, this looks DEVINE! I love creme brulee, and this doesn’t look too hard… ‘cept that my waistline most likely won’t approve 😉
Thanks for sharing this anyway at Coffee and Conversation – best wishes in the coming New Year!
[…] Kiku Corner: Maple Creme Brulee […]