Maple Creme Brulee

Ingredients

• 355 ml (1½ cups)double cream
• 5egg yolks
• 60 ml (¼ cup)maple syrup
• 12 g (1 tablespoon)brown sugar
• 5 ml (1 teaspoon)vanilla extract
• 16–24 g (4–6 teaspoons)granulated sugar, for caramelising
• 8 g (2 teaspoons)brown sugar
• 5 ml (1 teaspoon)water
• 1.5 g (¼ teaspoon)kosher salt
• 55 g (½ cup)pecan pieces

Instructions

1. 1

   Heat the oven

   Preheat the oven to 150°C (300°F). Heat a kettle with 950 ml (4 cups) of water.

2. 2

   Whisk the yolks

   In a large bowl, whisk the egg yolks with 12 g (1 tablespoon) brown sugar until the sugar dissolves and the mixture forms ribbons. Whisk in the maple syrup.

3. 3

   Add cream

   Whisk in the double cream and vanilla until evenly combined.

4. 4

   Fill the ramekins

   Set four ramekins in a large roasting tin and divide the custard mixture evenly between them. If you like, pour it through a strainer to remove bubbles or foam.

5. 5

   Add the water

   Pour the warm water into the roasting tin until it reaches halfway up the sides of the ramekins.

6. 6

   Bake the custards

   Carefully place the tin in the oven and bake for about 40–50 minutes, until the custards tremble slightly when gently shaken.

7. 7

   Cool and chill

   Leave the ramekins in the water bath for 30 minutes, then move them to a cooling rack for another 30 minutes. Refrigerate for 2 hours, or for up to 3 days, to finish setting.

8. 8

   Caramelise the tops

   Just before serving, sprinkle 1–2 teaspoons of granulated sugar over each custard. Use a small kitchen torch to caramelise the sugar, or put the ramekins under a preheated grill and watch closely, as the sugar caramelises quickly.

9. 9

   Mix the coating

   In a small bowl, stir together the remaining brown sugar, water and kosher salt.

10. 10

    Toast the pecans

    Toast the pecans in a medium frying pan over medium heat for 2 minutes, stirring occasionally to prevent them burning.

11. 11

    Coat the pecans

    Drizzle the sugar mixture over the pecans while stirring. Keep stirring for about 15 seconds, until the nuts are coated.

12. 12

    Cool and serve

    Take the pan off the heat straight away and spread the pecans on baking paper to cool for 1–2 hours so they do not stick together. Store in an airtight container until needed, then top the caramelised custards with the pecans and serve immediately.

What is crème brûlée?

Crème brûlée is a French-style baked custard served beneath a thin, crackly layer of caramelised sugar. This version adds maple syrup to the custard and finishes it with salted pecans for a sweet-and-savoury contrast.

The gentle water bath helps the custards cook evenly, while chilling gives them time to set. Caramelising the sugar at the last moment keeps the topping crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 566 calories, 7g protein, 28g carbs, 49g fat.

The cream supplies most of the fat, while the maple syrup, brown sugar and caramelised topping contribute carbohydrates; egg yolks and pecans add some protein. For a more balanced plate, serve a ramekin with fresh berries alongside.

Maple and cream

Maple syrup: Whisk it into the yolk mixture before adding the cream so its flavour is spread through the custard.

Double cream: Its richness gives the dessert its silky texture. Whisk just until combined rather than beating in extra air.

A gentle water bath

Water level: Add warm water to halfway up the ramekins, as directed. Take care when moving the roasting tin so water does not splash into the custards.

Doneness: The edges should look set while the centre gives a slight tremble when the ramekin is gently shaken. The custards continue to set as they chill.

Getting the sugar crust right

Even layer: Sprinkle the sugar over the custard in a thin, even layer for a more consistent crust.

Close attention: A torch gives you control over the browning. If using the grill, stay nearby and watch continuously because the sugar can caramelise quickly.

Sweet-salty pecans

Toast first: Stir the pecans in the dry pan for the full 2 minutes, keeping them moving occasionally so they do not burn.

Cool completely: Spread the coated pecans out straight away and let them cool for 1–2 hours. This helps them firm up and makes them easier to store without sticking.

Make-ahead timing

The custards need at least 2 hours in the fridge after their two-stage cooling period, so allow time for that before serving. They can be refrigerated for up to 3 days.

Keep the pecans in an airtight container once cool, and wait until serving to caramelise the sugar and add the topping.

What to serve alongside

Serve the brûlées on their own as a rich dessert, or pair them with fresh berries for a tart, fresh contrast. Add the pecans just before serving so their texture stands out against the smooth custard.

Recipe notes & tips

• Strain the custard mixture if you want to remove foam before filling the ramekins.
• Set the ramekins in the roasting tin before pouring in the custard to make them easier to handle.
• Pour in enough warm water to reach halfway up the ramekins.
• Use a kitchen torch for more direct control when caramelising the sugar.
• Prepare the pecans ahead and keep them airtight once fully cooled.

Variations

• Citrus twist: Add a little finely grated orange zest to the custard mixture.
• Mixed nuts: Replace some of the pecans with chopped walnuts.
• Berry finish: Serve with fresh berries for a tart contrast.
• Maple accent: Drizzle a little maple syrup over the pecans before serving.
• No torch: Use a preheated grill to caramelise the sugar, watching closely throughout.

Common mistakes to avoid

• Overbaking: The custards can lose their tender texture; take them out when the centres still tremble slightly.
• Skipping the water bath: Without the surrounding warm water, the custards may cook unevenly; fill the roasting tin to halfway up the ramekins.
• Adding water too high: Water can splash into the custards; keep it to halfway up the ramekin sides.
• Burning the pecans: They can scorch in the pan; stir occasionally during toasting and constantly once the sugar mixture is added.
• Caramelising too early: The crust can soften while the custards wait; caramelise just before serving.

How to store

Refrigerate the custards for up to 3 days, leaving the sugar topping off until serving. Store the cooled pecans in an airtight container; serve them over the freshly caramelised custards.

Frequently asked questions