This easy maple creme brulee combines the flavors of the popular French dessert with the rich, sweet taste of real maple syrup.
This recipe brings together a handful of simple ingredients and a sous vide machine to make the process of making and enjoying creme brulee a super easy process to do in your own kitchen. You also don’t need to have a special torch to make the topping, an oven broiler will do.
Since this creme brulee is sweetened with maple syrup, be sure to use real maple syrup over “maple-flavored” pancake syrup. You’ll get a rich, smoky flavor to your creme brulee that will make you want to make more of this desert.
Easy Maple Creme Brûlée
Equipment
- Mixing bowl
- Liquid measuring cup
- Measuring spoons
- Sous vide
- Sous vide container or heat safe pan
- 9 4 oz. Mason jars
- Jar lifter
- Hand or stand mixer
- Egg separator
- Bakers torch or oven broiler
Ingredients
Maple Creme Brulee filling
- 20 Oz Heavy creme
- 3/4 Cup Pure maple syrup
- 8 Egg yolks separated
- 1/2 Tsp Salt
Caramelized topping
- 1:1 Mix of granulated maple sugar (or white) with brown sugar Make a small amount as needed to top jars before crisping and serving
Instructions
- Separate yolks from whites using an egg separator. Save the egg whites for another recipe.
- In a large bowl add the heavy cream, maple syrup, and salt.
- Combine ingredients until smooth with the blender.
- Fill 4 oz. Mason jars with the creme brulee mixture, leaving at least ½-¼ inch of head space between the mix and the top of the jar.
- Wipe off any creme brulee that got on to the top of the jar to make sure the lids seal tight. Then, put on the lids and rings. Hand tighten.
- In a sous vide container or heat safe container attach a sous vide machine. Then place the jars on the bottom then add enough water to cover the jar and the base of the sous vide machine.
- Set the sous vide to 176 degrees for 1 hour. Press start and let the machine start to preheat until it starts the cooking process.
- Once the cooking time is complete, take out the mason jars of the maple creme brulee with a jar lifter so you don’t burn your hands.
- Let the jars cool for 5-10 minutes, then place in the refrigerator to chill.
- After 2-3 hours of chilling, the maple creme brulee is ready to eat.
Before serving
- To eat, open the lid, sprinkle with a dusting of the 1:1 mix of granulated maple sugar and brown sugar. Then caramelize the sugar with a bakers torch or place it under a broiler in your oven. When using the broiler, keep a close eye on it to not burn the sugar.
Tips
How to broil creme brulee with your oven
You can broil creme brulee to create the crunchy caramelized topping. To do so, place the creme brulee on a heat safe pan or dish and place under the broiler 3-4 inches.
Broil until the the sugar on top melts, then browns. Take care to not let it burn.
Use real maple syrup
Don’t be tempted to use “fake maple syrup” often called pancake syrup. It is a highly processed corn syrup topping. To make sure you’re using real maple syrup, look on the ingredients for just one ingredient: maple syrup. If there’s a long listing of ingredients then it is not real maple syrup.
FAQs
Yes, you can make Creme brulee ahead of time, with the exception of the caramelized top. The good news is that this last step is a fairly quick process to do.
Yes, creme brulee is served cold with the exception of the caramelized topping. It can be served with a warm crispy topping, or with the crispy topping cold.
No, typically creme brulee does not have alcohol.
A 4 ounce ramekin or mason jar is a good option for serving creme brulee.
While some creme brulee recipes call for a small amount of flour, there are many recipes are made without flour, making them gluten free. This recipe is gluten free.
Yes, creme brulee contains dairy since it is made with heavy cream.
It Creme brulee has origins in France with some documented recipes showing the dessert as early as the late 1600s. In the 1700s a similar dessert, called English Creme, was also referenced in historical documents. It wasn’t until the 1980s when Creme brulee showed up again in French cookbooks.
Reference: https://en.m.wikipedia.org/wiki/Crème_brûlée
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