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Maple syrup creme brulee
Maple syrup creme brulee
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Prep Time:
10 minutes
Cook Time:
140 minutes
Total Time:
150 minutes
Master the classic French dessert creme brulee with our easy step-by-step recipe!
Ingredients:
  • 700ml thickened cream
  • 1 vanilla bean
  • 8 egg yolks, at room temperature
  • 80g (1/3 cup) caster sugar
  • 54.00 gm maple syrup
  • 30g pecan nuts
  • Vegetable oil, to grease
  • 30g (1/4 cup) caster sugar
Instructions:
  • Preheat your oven to 150°C and place a rack on the lowest shelf.
  • In a heavy-based saucepan, combine the cream. Split the vanilla bean lengthways (not all the way through) using a sharp knife. Scrape the seeds into the pan and add the bean. Cook over low heat, stirring often, until gently simmering for 15 minutes (avoid boiling). Transfer the mixture to a heatproof bowl, cover with a sheet of non-stick baking paper, and let it cool for 20 minutes before using.
  • Whisk egg yolks and sugar in a medium bowl with a fork until mixture becomes slightly paler in color.
  • Pass the cream through a sieve into a heatproof jug and mix in the maple syrup. Slowly pour this mixture into the egg mixture, whisking continuously until combined. Divide the mixture evenly into six 160ml (2/3-cup) ovenproof dishes and place in a roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the dishes. Bake in a preheated oven for 1 hour. Cover the pan with foil, making some holes for steam to escape, and bake for another hour until the custards are set around the edges but slightly jiggly in the center.
  • Take the pan out of the oven. Transfer the dishes to a rack to cool to room temperature for 20 minutes. Then, cover the dishes with plastic wrap, place on a tray, and chill in the fridge overnight.
  • Preheat your oven to 180°C and toast the pecans on a baking tray for about 4 minutes until fragrant. Then, transfer the nuts to a plate, brush the baking tray with oil, and place the pecans back on the tray.
  • In a small heavy-based saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves. Increase heat to high and bring to a boil. Let it boil, uncovered, for 3-4 minutes until light golden. Pour the mixture over the pecans and let it set for 30 minutes until cooled and firm. Break the praline into pieces, then crush in a food processor before transferring to an airtight container.
  • Preheat grill on high. Sprinkle a generous tablespoon of praline over each custard, then lightly spray with water to help the sugar caramelize quickly. Grill for 1-1 1/2 minutes until praline melts into a dark golden brown. Let cool for 10 minutes before serving.

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