Description
This classic silky, rich custard gets a seasonal twist with warm maple flavor in place of the usual vanilla. Real maple syrup lends a deep, toasty sweetness, and a shattering caramelized sugar top adds the perfect contrast to the smooth custard beneath. It’s a restaurant favorite that is surprisingly easy to make at home and great for dinner parties.
Ingredients
Scale
- 2 cups heavy cream
- 5 egg yolks
- 1/2 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsps kosher salt
- 3 Tbsps turbinado sugar or demerara sugar, divided
Instructions
- Preheat the oven to 325°F. Warm the cream in a saucepan until it starts to foam, but is not boiling (about 175 to 180°F).
- In a medium bowl, whisk the egg yolks with maple syrup, vanilla extract, and kosher salt.
- Slowly pour the warm cream into the egg yolk mixture while constantly whisking to temper the eggs, being careful not to scramble them. Strain the mixture into a large measuring cup to remove any solids and make it easy to pour into ramekins.
- Place six 1/2-cup ramekins in a 13-by-9-inch baking dish with enough warm water to come halfway up the sides of the ramekins. Bake until the centers are almost set but still jiggle slightly when shaken, about 35 minutes.
- Carefully remove the ramekins and place on a cooling rack for 30 minutes before transferring to the refrigerator for at least 3 hours, or up to 3 days.
- To finish, preheat your broiler with the oven rack near the top. Sprinkle about 1/2 tablespoon of turbinado sugar over each custard, lifting and rotating each ramekin to spread the sugar evenly across the surface. Place the ramekins on a sheet pan for easy transfer, then broil to caramelize the sugar, rotating for even browning, about 3 to 5 minutes total, depending on your oven. Serve immediately.
Notes
Shallow crème brûlée dishes can also be used; note that cooking time will be reduced.
A butane torch can also be used to caramelize the sugar during the last step.