Maple Crème Brûlée

Prep Time
Cook Time
1h 25m
Ready In

"From Chatelaine - French Canadian Holiday Menu, Dec 19, 2013 issue. Maple sugar is available in specialty shops or on Amazon but you can substitute granulated sugar as well. Time does not include 2 hours refrigeration time."

Original recipe yields 8 servings


  • Serving Size: 1 (247.3 g)
  • Calories 819.5
  • Total Fat - 62.2 g
  • Saturated Fat - 26 g
  • Cholesterol - 2028.8 mg
  • Sodium - 102.3 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 0 g
  • Sugars - 27.7 g
  • Protein - 29.7 g
  • Calcium - 262.3 mg
  • Iron - 5 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 300F. Set a 2 liter baking dish in a roasting pan large enough to hold it. Boil a kettle of water.

Step 2

Heat cream in a medium saucepan set over medium, until it starts to simmer, 5 to 8 min. Remove from heat.

Step 3

Wrap a damp kitchen towel around the bottom of a medium bowl. Add yolks and maple sugar. Whisk until combined. Gradually add hot cream to yolk mixture, constantly whisking, until smooth, about 2 min. Whisk in maple syrup.

Step 4

Pour mixture into baking dish. Pour hot water from kettle down the side of roasting pan until it comes halfway up the dish.

Step 5

Bake in center of oven until custard is set but center is jiggly, 50 to 60 min. Transfer dish to a rack and let cool slightly, 10 min. Refrigerate, uncovered, until chilled, at least 2 hours.

Step 6

Sprinkle granulated sugar evenly over chilled custard. Caramelize sugar with a kitchen torch until melted and golden.

Tips & Variations

No special items needed.



This creme brulee was amazingly delicious! The maple flavor was delicate and almost like butterscotch. The texture is very silky and creamy not as heavy as a lot of other brulees. I cut the recipe in half which I somewhat regret but with the calorie count probably for the best! I decided to make it in individual ramekins and reduced the cooking time. I don't like a heavy sugar crust so went a little easy on the sugar and then used my broiler to brown it , which worked great. I have to say I couldn't resist eating it while it was still warm and I added some whip cream on top. I also tried it chilled and it was just as delicious and the maple flavor come through a little more but it still had the same wonderful texture. I'm not a big fan of maple syrup but for me the maple flavor here was just right. This was really easy to make, the hardest part was taking the ramekins out of the water bath - I tipped one over as I got to my cooling rack - thankfully I only lost a little :) This would be the perfect ending to a fall meal when you want to add a really special touch. Thanks so much for sharing! Made for the 2015 Culinary Quest by one of the Toasted Tourists.

review by:
(21 Aug 2015)