This crème brûlée is a simple twist on the classic. The maple adds a warm depth without making the dessert overly sweet, and the salt keeps everything balanced. The custard (adapted from this Jacques Torres recipe) bakes low and slow until smooth, then gets a traditional caramelized sugar top right before serving. It’s an easy make-ahead dessert that feels composed without being fussy, and it works for both fall menus and year-round dinners. Don’t forget to top it with the candied nuts (I used this recipe) and the cinnamon whipped cream!
Equipment
- 6 (4-ounce) ramekins
Ingredients
- 2 cups heavy cream 454 grams
- 1 vanilla bean
- 1/4 teaspoon kosher salt
- 1 small egg
- 3 large egg yolks
- 7 tablespoons maple syrup grade b
- 4 tablespoons granulated sugar for topping (you can also use demarara sugar)
Candied Pecans
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecans halves (about 4 cups)
- 1 large egg white
- 1/2 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy cream 227 grams
- 2 tablespoons granulated sugar 25 grams
- 1/2 teaspoon ground cinnamon
Instructions
Maple Creme Brulee
- Preheat the oven to 325F.
- Add the heavy cream to a 2 quart saucepan over medium heat.
- On a cutting board and using a sharp paring knife, cut the vanilla bean lengthwise down the middle. Scrape out the seeds with your knife and add both the seeds and pod to the warming cream. Heat until small bubbles appear around the pan’s edges, then take off the heat.
- Whisk the whole egg, egg yolks, and maple syrup together in a large bowl until fully combined. Gradually add the hot cream to the egg mixture while whisking constantly until smooth and uniform in color. Strain through a fine-mesh sieve to catch the vanilla pod pieces and any bits of cooked egg. For easier handling in the next step, strain directly into a large spouted measuring cup.
- Arrange the ramekins on a 9X13 pan. Pour custard into each ramekin to the brim. Add hot tap water to the baking sheet until it reaches halfway up the mold sides.
- Bake for approximately 40 minutes until the edges are set but the center jiggles slightly when gently shaken.
- Remove pan from oven and let cool 30 minutes. Remove molds from the water bath and transfer to refrigerator for at least 2 hours (up to 3 days) to allow the custards to fully set.
- Once custard is set, just before serving, sprinkle 2 teaspoons of grnualted sugar on each top. With a kitchen torch, about 1 inch away from the surface, brulee the top of each custard.
Candied Pecans
- Preheat oven to 300F. Prepare a large baking sheet and line it with parchment paper.
- In a small mixing bowl add the egg white, vanilla, and water until soft peaks. It is a small amount so it won’t be difficult to get stiff peaks by hand with just a little arm power!
- In a separate mixing bowl, add the granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir with a fork to combine.
- In a large bowl, combine the pecans and the egg whites. Fold the mixture the coat the nuts, feel free to gently toss to coat. Add the dry ingredients, the (cinnamon sugar mixture) and fold the pecans until they are fully coated.
- Spread the coated nuts into a single layer on the parchment lined baking sheet. Bake for about 40-45 minutes until nuts are fragrant and slightly darkened. Every 15 minutes, stir the nuts to make sure they are cooking evenly. Remove from the oven and let cool.
Whipped Cream
- In a large bowl with a whisk, add the whipped cream, granulated sugar and cinnamon. Whisk (or you can use a hand-mixer) until soft peaks form. Set aside.
Assembly
- With a spoon or piping bag, add a dollop of whipped cream to each torched brûlée. Add candied nuts directly on top of the whipped cream. Serve immediately.
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