Maple Crème Brulee

  • 1 quart heavy cream
  • 1 vanilla bean (preferred) or 2 teaspoons extract
  • 1/2 cup maple sugar
  • 9 egg yolks
  • 1/2 cup SDF Maple Syrup
  • Maple sugar for topping
    1. Heat cream with vanilla bean and sugar on medium heat stir until sugar dissolves. Do not boil.
    2. Remove from heat and remove vanilla bean.
    3. Whisk egg yolks and maple syrup together.
    4. Slowly add cream to the egg mixture.
    5. Pour equal amounts of custard mixture into 8 individual ramekins.
    6. Place ramekins side by side in a roasting pan and fill with warm water half way up the sides of ramekins.
    7. Bake in preheated 350ºF oven for 45minutes, until custard is set. Cool in refrigerator until serving time.
    8. Before serving, sprinkle top of each custard dish evenly with maple sugar and run under broiler until sugar caramelizes. (You can also use a blowtorch to caramelize the sugar topping.)
    9. Remove and serve.
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