Maple Syrup Creme Brûlée

Maple Syrup Creme Brûlée

Maple Syrup Creme Brûlée. You can’t go wrong with this classic family favourite. 

Maple Syrup Creme Brûlée


Serves 4


600ml thickened cream

1 tsp vanilla extract

6 egg yolks

⅓ cup caster sugar

2 tbsp maple syrup

¾ cup caster sugar (extra)



  1. Preheat oven to 160C. Put cream and vanilla in a heavy-based saucepan over low heat. Bring cream to a gentle simmer (bubbles will form around edge of saucepan). Do not boil the cream as this can give brûlée a burnt flavour. Remove cream from heat, cover surface with baking paper and set aside to cool.
  2. Using an electric hand-beater, beat egg yolk, sugar and maple syrup until thick and creamy. Slowly add cream in a steady stream to mixture, whisking by hand constantly until well combined.
  3. Put 4 three-quarter-cup ramekins in a roasting dish. Strain custard into a large jug and gently pour into ramekins. Pour boiling water into roasting pan until water sits halfway up sides of ramekins.
  4. Transfer roasting pan to bottom shelf of oven and bake for 35–40 minutes or until custard is almost set. (Custard should still have a slight wobble.) Remove ramekins from roasting pan and allow to cool. Cover ramekins with plastic wrap and refrigerate overnight.
  5. Line a baking tray with baking paper. Put sugar (extra) in a small non-stick saucepan over medium-low heat. Cook, shaking saucepan often, until sugar dissolves and turns a rich golden colour. Pour onto prepared tray. Allow to cool and set. Break toffee into pieces and put in a food processor. Process until crushed.
  6. Sprinkle crushed toffee over cold custard. Put ramekins in a lamington tin and surround them with ice. Put lamington tin under a hot grill for 1–2 minutes or until toffee turns a rich golden colour. Cool slightly before serving.


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