Maple Creme Brulee with Caramelized Sugar Top
Rich custard dessert infused with pure maple syrup instead of vanilla, creating a distinctly Canadian twist on the classic French creme brulee. The silky smooth custard base combines heavy cream with egg yolks and quality maple syrup, then gets topped with caramelized sugar for that signature crack. Perfect for special dinners or when you want to impress guests with an elegant make-ahead dessert that balances creamy texture with the warm, complex flavors of maple.
Ingredients
- 2 cups heavy cream
- 1 small egg
- 3 egg yolks
- 7 tablespoons good quality maple syrupvanilla extract + sugar1 tsp extract + 6 tbsp sugar for 7 tbsp syrupflavor
traditional vanilla creme brulee
Full guide → - 4 tablespoons fine sugar
- 6 small ramekins
Instructions
- 1
Preheat oven to 325 degrees F
- 2
Heat heavy cream in saucepan over medium heat until bubbles form around edges, then remove from heat
- 3
Whisk together whole egg, egg yolks, and maple syrup in large mixing bowl until well blended
- 4
Slowly pour hot cream into egg mixture while whisking continuously until smooth and uniform in color
- 5
Strain custard for completely smooth preparation
- 6
Place ramekins on baking sheet with 1-inch-high sides and fill with custard
- 7
For conventional ovens, pour water into baking sheet to reach halfway up sides of ramekins, for convection ovens skip water bath
- 8
Bake for approximately 40 minutes
- 9
Remove from water bath and cool on rack for 30 minutes
- 10
Refrigerate for at least 2 hours before serving
- 11
Preheat broiler and place ramekins on clean baking sheet
- 12
Sprinkle sugar over top of each custard
- 13
Broil about 4 inches from heat until sugar caramelizes to light brown
- 14
Serve immediately
Tips
Use good quality maple syrup for the best flavor - the grade and quality will directly impact your custard's taste.
Watch the broiler carefully when caramelizing the sugar top as it can go from perfect to burnt very quickly.
Strain the custard mixture to ensure a completely smooth, professional texture without any lumps.
Good to Know
Refrigerate covered for up to 3 days before adding sugar topping
Make custards up to 3 days ahead, add sugar topping just before serving
Serve immediately after caramelizing sugar for best texture contrast
Common Mistakes
Pour cream slowly into eggs to avoid curdling the mixture
Don't skip straining to avoid lumpy texture
Watch broiler closely to avoid burning the sugar top
Substitutions
Dairy-Free Swaps
General Alternatives
traditional vanilla creme brulee
Full guide →FAQ
Can I make this without a broiler?
Yes, you can use a kitchen torch to caramelize the sugar, or even carefully use a heated spoon to melt and caramelize the sugar on top.
What if I don't have ramekins?
You can use small oven-safe bowls or custard cups. Adjust baking time slightly based on the size and depth of your containers.
How long will these keep in the fridge?
The custards will keep for up to 3 days refrigerated, but add the sugar topping just before serving for the best texture contrast.