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Maple Creme Brulee

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1 quart heavy cream
14 egg yolks
2 cups maple syrup


Preheat oven to 325°. Place ten 4oz ramekins in a pan and add enough water to come half way up the side of the ramekins. Heat the maple syrup and cream until bubbles start to form around the outside. Pour mixture into yolks and stir. Strain mixture. Then pour into dishes. Bake custards until set in the center, approximately 45 minutes to one hour. Chill custards and then place in refrigerator. Before serving, top with maple sugar and carefully melt sugar with a blow torch, or put under a broiler until the sugar is melted. Enjoy! Makes 10 servings.