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Maple Creme Brulee with an Almond & Chocolate Biscotti


Prep Time:

60 minutes

Cooking Time:

40 minutes


4 to 6 servings


  • 2 oz milk chocolate callets
  • 2 oz dark chocolate callets
  • 8 oz whole natural almonds
  • 2 oz sundried cherries and apricots
  • 4 oz brown sugar
  • 4 oz white sugar
  • 8 oz pastry flour
  • 1/4 tsp Allspice
  • 1/2 tsp baking powder
  • 2 oz sweet butter
  • 1 egg
  • 12 egg yolks
  • 3/4 Lt 35% cream
  • 3/4 cup pure maple syrup



Grind 1/3 of the almonds

Blend all the almonds with the dry ingredients and the butter on slow speed in a mixer

Add 1 egg and blend

Roll into a log on greaseproof paper (egg wash)

Bake at 325 F for 35 minutes, when it cooks it will form an oval shape.

Cool on a rack

Cut into slices with a serrated knife which should be 1/4 inch thick, then bake again at 275 F for 12 minutes.


Maple Creme Brulee

Whisk the egg yolks and maple syrup

Bring the 35% cream to the boil and remove from the heat

Pour into the egg mixture mix with a wooden spoon slowly you do not want air bubbles

Butter and sugar 5 ramekins

Pour mixture into ramekins

Preset your oven to 350

Place the ramekins in a water bath and cover loosely with tin foil

Cook for 40 minutes or until set. They will be a little soft in the center. They will set when they cool.

Remove ramekins from the wter bath and let cool.

To serve sprinkle the tops liberally with sugar and scorch with butane torch

They will keep for 3 days refrigerated

Garnish with fresh berries and mint.