Best Maple CrÈme BrulÉe Recipes

MAPLE CREME BRULEE

Steps:

• In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring., Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

MAPLE SYRUP CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
• In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
• Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
• Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
• In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
• Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
• Preheat the broiler.
• If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
• Wine suggestion: Essencia, Quady Winery

MAPLE PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 325*F. Whisk cream, half and half, pumpkin, syrup, and spices together in a saucepan. Warm over medium heat until steam rises. Whisk yolks, egg, syrup, and salt together in a mixing bowl. Temper warm cream mixture into eggs, strain (if desired), and pour into baking dishes. Divide custard among six 4-oz ovenproof ramekins, filling to about 1/4" from the top. Arrange dishes in a baking pan, then carefully transfer the pan to the oven. Add hot water to the pan and bake custards 35-45 minutes or until just set; DO NOT OVERCOOK. Remove ramekins from the water bath, cool, and wrap loosely in plastic. Chill until completely cold, preferably overnight. Caramelize each custard before serving by burning sugar on top: Blot top of custards dry with a paper towel, if needed. Sprinkle 1-2 Tbsp sugar mixture over each one, tapping out any excess sugar. Using a kitchen torch, melt the sugar by waving the flame 4-8" from the surface until no dry sugar is visible. Let stand 3-5 minutes before serving.

PRESSURE COOKER MAPLE CREME BRULEE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for low heat. Add cream. Heat until bubbles form around sides of cooker. In a small bowl, whisk egg yolks, brown sugar and cinnamon. Press cancel; stir a small amount of hot cream into egg mixture. Return all to pressure cooker, stirring constantly. Stir in maple flavoring. , Transfer cream mixture to 3 greased 6-ounce ramekins or custard cups. Wipe pressure cooker clean. Pour in water; place trivet insert in bottom. Place ramekins on trivet, offset stacking as needed, and loosely cover with foil to prevent moisture from getting into ramekins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 11 minutes., When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A knife inserted in center should come out clean, though center will still be soft. Using tongs, remove ramekins. Cool for 10 minutes; refrigerate, covered, for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., To brown under the broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

MAPLE CRÈME BRULÉE

Steps:

• 1. Preheat the oven to 350˚F. 2. Heat the cream in a medium saucepan over medium heat, stirring frequently until it reaches the simmering point. 3. While the cream is warming, combine the eggs, yolks, light brown sugar, maple syrup and vanilla in a large mixing bowl and blend together - but do not beat or whip. 4. Pour a small amount of the hot cream into the egg mixture, stirring constantly. Slowly add the remaining cream, incorporating it thoroughly. 5. Place ten ramekins in a baking dish, and pour warm water into the dish to reach halfway up the rides of the ramekins. 6. Pour the cream mixture evenly into the ramekins, and place the baking dish into the oven. Bake until the custard is set, 30-40 minutes. Removed the dish from the oven and remove the ramekins from the water bath. 7. Cover each ramekin with plastic wrap, and refrigerate for at least 2 hours. (Crème brulée can be stored like this for up to 1 week.) 8. Just before serving, preheat the broiler. 9. Evenly coat the top of each dessert with a thin layer of maple sugar or dark brown sugar. Place the ramekins under the broiler until the sugar has boiled and thoroughly caramelized, 1 minute. (you can also use a chef's propane torch to caramelize the sugar.) Serve immediately.

MAPLE CREME BRULEE WITH HAZELNUTS

Steps:

• Bake for 30 to 35 minutes or until mixture in custard cups appears set when lightly shaken. Transfer custard cups to a wire rack; cool. Cover and chill for at least 1 hour or up to 24 hours. Before serving, let custard cups stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon. Quickly drizzle some of the caramelized sugar over each creme brulee. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Sprinkle individual servings with toasted hazelnuts. Serve immediately. From the Test Kitchen *TEST KITCHEN TIP: If using shallow dishes, bake for only 20 to 25 minutes. Nutrition Facts (Maple Creme Brulee with Hazelnuts) Per serving: 476 kcal cal.,

MAPLE CREME BRULEE WITH HAZELNUTS

Steps:

• Preheat oven to 350 degrees F. Lightly coat six 6-oz. custard cups or ramekins with cooking spray. Place custard cups in a 3-qt rectangular baking dish; set aside. In a heavy small saucepan, combine whipping cream and the 3 tbsp. sugar; heat over medium heat just until bubbly, stirring occasionally. Remove from heat; set aside.
• Meanwhile, in a large bowl, combine egg yolks, maple syrup, vanilla and salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk hot whipping cream mixture into the egg yolk mixture.
• Divide mixture among prepared custard cups. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach hallway up the sides of the custard cups.
• Bake for 30-35 minutes or until mixture in custard cups appears set when lightly shaken. Transfer custard cups to a wire rack; cool. Cover and chill for at least 1 hour or up to 24 hours.
• Before serving, let custard cups stand at room temperature for 20 minutes.
• Meanwhile, for caramelized sugar -- in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon. Quickly drizzle some of the caramelized sugar over each creme brulee. (if sugar starts to harden in the skillet, return to heat, stirring until melted). Sprinkle individual serving with toasted hazelnuts. Serve immediately.