Since I started food blogging I have been seeing creme brulee’s a lot. They always looked really good but they sounded a bit intimidating. I am not really sure why I was hesitant about trying to make a creme brulee… maybe it was because I kept seeing recipes that required a blow torch. I recently picked up a large jug of good maple syrup and I was looking for some recipes to use it in when I came across some recipes for maple creme brulee that sounded good. The first recipe that I came across sounded pretty easy and luckily it called for broiling to caramelize the sugar on top rather than a blow torch. The creme brulee was really easy to make. I was a bit surprised that a recipe that contains just cream, eggs and maple syrup changed from a liquid to a semi-solid. The maple creme brulee was so good!! The maple flavour came through nicely and it was smooth, creamy and sweet. The caramelized sugar on top created a thin crispy layer that was a nice contrast in texture.
Maple Creme Brulee
- 2 cups heavy cream
- 1/2 cup maple syrup
- 2 eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 1/4 cup maple sugar (or brown sugar)
- Heat the heavy cream and maple syrup until just before boiling and remove from heat.
- Mix the eggs, egg yolks and vanilla in a bowl.
- Pour the cream mixture into the eggs slowly while stirring.
- Pour the mixture into 4 ramekins.
- Place the ramekins in a baking pan and fill the baking pan with water until it comes halfway up the ramekins.
- Bake in a preheated 350F/180C oven until firm but still jiggley, about 30-35 minutes.
- Let them cool and then cool in the fridge until cold.
- Sprinkle with the sugar and place under a broiler until the sugar turns golden brown, about 20-90 seconds.