Crème Brulee is a classic dessert that is guaranteed crowd pleaser. This dessert consists of a custard filling, topped with caramelized sugar. Although, the name sounds fancy and elegant this dessert is actually simple and easy to make. This version is maple creme brulee which has the addition of maple syrup.
Filipinos have a similar type of dessert which we call leche flan. Both recipes are custards and use eggs and sugar. While crème brulee uses whipping cream, leche flan uses two kinds of milk: evaporated and sweetened condensed milk. Another difference is the texture. Crème brulee is soft while leche flan is a bit more firm.
There are many ways to make this classic French dessert. This recipe uses maple syrup instead of white sugar. The custards are baked in a hot water bath (bain marie) for 35 minutes. After chilling, the custards are sprinkled with brown sugar and then broiled. The sugar melts and hardens into a glassy layer on top of the custard. The crème brulee came out with a sweet crunchy top and a light, soft melt-in-your mouth custard. It was the perfect dessert!
- whipping cream
- maple syrup
- whole eggs, egg yolks
- brown sugar, for toppings
How to make maple crème brulee
To make this maple crème brulee, first heat the whipping cream and maple syrup just until it starts to boil. Next, blend the eggs, egg yolks and vanilla until combined. Then, slowly and a little bit at a time, whisk the cream mixture to the egg mixture. Divide the custard mixture among 6 ramekins and bake in a hot water bath for 35 minutes. Let the mixture cool for a bit and then put in the fridge to chill. Just before serving, sprinkle the custards with brown sugar and then broiled in the oven. Let the burnt sugar cool to harden.
- Make sure to let the cream mixture to cool a bit before combining with the egg mixture. Otherwise, you’ll scramble the eggs.
- Watch carefully when broiling the custard in the oven.
- You may use a torch (instead of broiling) to achieve those nice golden top
Maple Creme Brulee
- 2 cups whipping cream
- ½ cup pure maple syrup
- 2 whole eggs
- 2 egg yolks
- 1 tbsp vanilla
- ¼ cup packed brown sugar
- Position the oven rack in the middle of the oven. Preheat the oven to 350 degree F.
- In a small saucepan, combine the whipping cream and maple syrup. Heat the mixture over medium heat just until it starts to boil. Remove from the heat and set aside for 5 minutes.
- In a large measuring cup, beat the eggs, egg yolks and vanilla until well blended. Gradually whisk the cream mixture into the egg mixture until blended.
- Divide the mixture among 6 (7 to 8-ounce) ramekins. Place the ramekins in a large roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the ramekins.
- Carefully place the roasting pan in the oven. Bake the custards in the hot water bath for 30-35 minutes or until set but centers still jiggle when gently shaken.
- Carefully remove the ramekins from the pan and let cool on a rack. Cover with plastic wrap and then refrigerate to chill for several hours or overnight.
- Just before serving, place ramekins on a rimmed baking sheet; gently blot top with paper towel to dry. Sprinkle sugar evenly over the custards. Broil until sugar melts and bubbles. Let cool to harden.
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