Maple Creme Brulee

Ingredients

• 360 ml + 15 ml (1½ cups + 1 tablespoon)double cream or whipping cream, at least 30% fat
• 3 largeegg yolks, at room temperature
• 15–30 ml (1–2 tablespoons)maple syrup
• 38–50 g (3–4 tablespoons)granulated sugar
• about 32 g (2½ tablespoons)soft brown sugar
• about 50 g (4 tablespoons)granulated, turbinado or maple sugar, for topping

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160°C.

2. 2

   Whisk the yolks

   In a large bowl, whisk together the egg yolks, 3–4 tablespoons of granulated sugar and the maple syrup.

3. 3

   Warm the cream

   Bring the cream to a boil in a large saucepan. Gradually whisk it into the yolk mixture, whisking continuously until combined.

4. 4

   Bake the custards

   Pour the mixture slowly through a fine sieve, then divide it among 4–5 ovenproof ramekins. Set the ramekins in a baking dish, in batches if needed, and carefully pour in hot water to a depth of about 1.2 cm. Wearing oven mitts, place the dish in the preheated oven and bake for 30–35 minutes, until the edges are set and the centres still wobble slightly, or until an instant-read thermometer shows 77°C.

5. 5

   Cool and chill

   Carefully remove the baking dish from the oven with oven mitts, then lift out the ramekins. Leave them on a wire rack for about 1 hour to cool. Loosely cover and refrigerate for 4–6 hours or overnight.

6. 6

   Caramelise the tops

   When ready to serve, sprinkle 1 tablespoon of topping sugar evenly over each custard. Use a kitchen torch to melt and lightly toast the sugar until brown and bubbly, about 30 seconds. Alternatively, preheat the grill, place the ramekins on a baking sheet 7–10 cm from the heat and grill for 1–5 minutes, watching constantly until the sugar is golden and bubbly. Let the topping cool and harden before serving.

What is crème brûlée?

Crème brûlée is a French dessert of baked custard finished with a thin layer of caramelised sugar. The contrast between the smooth custard and brittle top is its signature.

This version brings maple syrup into the custard for a gentle sweetness alongside the classic cream-and-yolk base. A water bath helps the custards bake evenly and stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 5g protein, 35g carbs, 36g fat.

The cream provides most of the fat, while the sugars and maple syrup supply most of the carbohydrates; the egg yolks contribute some protein and fat. To balance the dessert, serve a ramekin with fresh fruit rather than another rich accompaniment.

Choose the cream and maple

Cream: Use whipping or heavy cream with at least 30% fat, as specified in the recipe. Its richness gives the custard its silky texture.

Maple syrup: The recipe allows 1–2 tablespoons, so use the lower amount for a subtler maple note or the higher amount for more sweetness and flavour.

Temper the yolks gently

Hot cream: Add it gradually while whisking continuously. This brings the yolks up in temperature without leaving streaks of cooked egg in the mixture.

Straining: Pouring the mixture through a fine sieve removes any small lumps and helps the baked custard feel smooth.

Use a water bath

Hot water: Pour it carefully into the baking dish until it reaches about 1.2 cm deep around the ramekins. The water bath moderates the heat as the custards bake.

Safe handling: The dish and water will be hot, so use oven mitts when putting it in the oven and taking it out. Lift the ramekins out carefully after baking.

Look for a slight wobble

Doneness: Bake at 160°C for about 30–35 minutes. The edges should be set while the centres still jiggle a little; the recipe also gives 77°C as a thermometer cue.

Chilling: Cool the ramekins on a rack for about an hour, then refrigerate for 4–6 hours or overnight. The custards need this time to chill and firm up before serving.

Make the crisp sugar top

Even layer: Sprinkle 1 tablespoon of sugar over each custard, distributing it to the edges for an even caramelised finish.

Torch or grill: A kitchen torch takes about 30 seconds, while the grill may take 1–5 minutes. Stay close and watch continuously, as the sugar can burn quickly under the grill.

Serve straight after caramelising

Let the hot sugar cool until it hardens before serving, so it cracks under a spoon rather than remaining molten. The contrast with the chilled custard is best when the top has just been caramelised.

Serve on its own or with fresh berries. Keep accompaniments simple so they do not overshadow the maple custard.

Recipe notes & tips

• Bring the egg yolks to room temperature before mixing, as directed.
• Whisk without stopping as you slowly add the hot cream.
• Strain the custard mixture slowly to catch any lumps.
• Pour the hot water carefully so it does not splash into the ramekins.
• Check for set edges and a gently wobbling centre rather than waiting for the custards to look completely firm.
• Watch the sugar constantly if using the grill.

Variations

• Maple level: Use 1 tablespoon for a gentler maple flavour or 2 tablespoons for a more pronounced one.
• Sugar topping: Choose granulated, turbinado or maple sugar for the caramelised layer.
• Berry finish: Serve with fresh berries for a fruity contrast.
• Torch-free method: Use the grill as described, keeping the ramekins 7–10 cm from the heat and watching closely.

Common mistakes to avoid

• Adding cream too quickly: Whisk it into the yolks gradually to combine the mixture smoothly.
• Skipping the sieve: Strain the custard to catch lumps before filling the ramekins.
• Overbaking: Take the custards out when the edges are set but the centres still wobble slightly.
• Skipping the chill: Refrigerate for 4–6 hours or overnight so the custards have time to firm up.
• Burning the topping: Stay beside the grill and remove the ramekins when the sugar is golden and bubbly.

How to store

Keep the custards loosely covered in the refrigerator and serve within 3 days. For the crispest topping, caramelise the sugar just before serving; refrigerate any leftovers and expect the topping to soften.

Frequently asked questions