Traditional Indulgence Meets Modern Customization
The classic French dessert, Crème Brûlée, gets a delightful makeover. In this recipe, we’re diving into Maple Sugar Crème Brûlée, a sophisticated treat that not only satisfies your sweet tooth but also offers versatility in sweetness and dairy alternatives.
At the heart of this recipe is the rich, caramelized flavor of pure maple sugar, elevating this traditional custard dessert to new heights. The use of maple sugar introduces a depth of sweetness, marrying the buttery smoothness of the custard with the distinct, robust notes of maple. It’s an exquisite balance of flavors that will leave your taste buds tingling with delight.
What makes this Maple Sugar Crème Brûlée even better is its adaptability to individual preferences. Whether you’re opting for maple sugar, granulated sugar, a low-calorie sweetener, a keto-friendly alternative, or a sugar substitute that aligns with your dietary needs, this recipe welcomes experimentation. The result is a personalized Crème Brûlée experience that caters to your specific taste without compromising on the decadence that defines this classic dessert.
But the magic doesn’t stop there. This recipe can be made dairy-free by choosing your favorite heavy cream substitute. You can use coconut cream which adds a tropical touch to the custard, creating a dairy-free dessert that’s indulgent and satisfying. You can also use any other non-dairy heavy cream substitute you would like. When choosing a substitute try to choose one that has a fat content as close to heavy cream as possible. Whether you’re lactose intolerant, or simply exploring new culinary horizons, this Maple Sugar Crème Brûlée with non-dairy options ensures that everyone gets a chance to enjoy it.
Whichever sweetener you use in the custard, keep in mind that granulated sugar or demerara sugar works best for sprinkling on top and caramelizing. Maple sugar will tend to burn before caramelizing evenly and some no calorie sweeteners may not really caramelize.
Get ready to savor the rich symphony of flavors, the crackling sound of caramelized sugar, and the pure bliss that comes from crafting a dessert that’s as unique as you are.
I love to serve Creme Brûlée with a side of fresh berries, peaches or tropical fruits like mango and pineapple.
To view a short video of the entire process click here
Ingredients
- 448 g heavy cream (16oz) can use heavy coconut cream or non-dairy cream substitute.
- 85 g egg yolks about 4 large
- 85 g maple sugar ((3 oz) granulated sweetener of choice
- 2 tsp vanilla extract
- Pinch of salt
- Additional sugar for caramelizing the top
Instructions
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Preheat your oven to 325°F (163°C). Place ramekins in a baking dish with high sides.
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In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.
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In a separate bowl, whisk together the egg yolks, maple sugar, vanilla extract, and a pinch of salt until well combined.
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Slowly pour the hot cream into the egg mixture while whisking continuously. This is to temper the eggs and prevent them from scrambling. Make sure to whisk constantly to ensure a smooth custard base.
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Strain the custard mixture through a fine-mesh sieve into a clean pitcher to remove any potential cooked egg bits or lumps. This will result in a smoother custard.
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Divide the custard evenly among your ramekins placed in the baking dish.
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Pour hot water into the baking dish, surrounding the ramekins, creating a water bath. The water should come up about halfway up the sides of the ramekins. Carefully transfer the baking dish to the preheated oven.
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Bake for about 30-45 minutes or until the edges are set, but the center still jiggles slightly. The custard will continue to set as it cools. *Time may vary depending on how deep your ramekins are
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Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours or overnight.
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Just before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
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Allow the caramelized sugar to harden for a minute before serving.