Maple crème brûlée



15 min


3 hrs 15 min


8 Servings

Maple crème brûlée

Maple creme brulee recipe Photo by Roberto Caruso

This creamy maple crème brûlée, with a golden, caramelized shell, is a show-stopping dessert.


  • 2 1/2 cups 35% cream
  • 6 egg yolks
  • 1/2 cup maple sugar
  • 1 tbsp maple syrup
  • 1/2 cup granulated sugar


  • PREHEAT oven to 300F. Set a 2-L baking dish in a roasting pan large enough to hold it. Boil a kettle of water.
  • HEAT cream in a medium saucepan set over medium, until it starts to simmer, 5 to 8 min. Remove from heat.
  • 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. Pour mixture into baking dish. Pour hot water from kettle down the side of roasting pan until it comes halfway up the dish.
  • BAKE in centre of oven until custard is set but centre 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.
  • SPRINKLE granulated sugar evenly over chilled crème brûlée. Caramelize sugar with a kitchen torch until melted and golden.

Nutrition (per serving)

  • Calories
  • 391,
  • Protein
  • 4 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 30 g,
  • Sodium
  • 34 mg.
  • Excellent source of
  • Vitamin B12

Substitution tip: Maple sugar is available in specialty shops. Or use granulated sugar instead.

Another idea: Try our three-ingredient maple ice cream.