This salted maple crème brûlée will be a true hit at your next dinner party or gathering! The star ingredient? Maple syrup that is cooked down and caramelized. The brûléed custard is then topped with flaky salt for the perfect balance of flavors.
I’m so, so excited to share this one, because I’ve been dreaming up a crème brûlée with maple syrup instead of regular sugar for a while. As a New Englander, it just feels seasonally appropriate! The recipe took a few tries because the consistency of maple syrup threw off the custard’s ratio (since it’s more runny than white sugar, it needs more egg yolks to set), but we got there.
When it was ready, my husband brought them to a dinner party; I asked for feedback, and a friend said, “Tasted amazing, no negative notes!” So you know they’ll be a crowd-pleaser! For more French dessert recipes, try my mousse au chocolat, buckwheat crêpes, or French hot chocolate.
👩🏽🍳 Recipe Lowdown
key details before we dive into the cooking!
- In place of the traditional sugar-based crème brûlée, maple syrup adds rich notes of caramel and toffee for a deeper flavor.
- Cooking down the maple syrup (inspired by Alison Roman’s caramelized maple tart) concentrates its flavor while removing excess water, so the custard sets properly.
- The recipe can be made well in advance so that it’s ready for guests when you are!
Ingredient Notes
- Maple Syrup: You must use pure maple syrup. This is not the time to use the fake stuff! If possible, look for bottles labeled “Dark Color, Robust Taste.” This is a stronger, more intensely flavored syrup that can stand up to the rich dairy custard without getting lost.
- Vanilla: You can use any kind of vanilla, though a vanilla bean (or vanilla paste) will yield the strongest flavor.
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe
Step 1 – Caramelize the maple syrup: In a small saucepan, add maple syrup and cook down over medium heat. The syrup will come to a boil (Image 1), with lots of fast, small bubbles; once it begins to slow down with lots of larger bubbles (Image 2), and the liquid smells caramelized, remove from the heat.
Step 2 – Add the heavy cream to the pot, and put back over medium heat. The syrup will “seize” into a hard candy-like texture (Image 3), but as it heats up again, it will melt. Whisk frequently until fully melted (Image 5).
Step 3 – Meanwhile, add the egg yolks to a bowl (Image 4).
Step 4 – Whisk the egg yolks with salt until combined (Image 5), then slowly pour in a little of the hot cream into the bowl of yolks, whisking constantly. Continue adding all of the cream, slowly, until fully incorporated. Strain the mixture through a sieve (Image 6), then divide amongst ramekins (Image 7) set in a large baking pan.
Step 5 – Pour boiling water halfway up the sides of the pan. Bake in the oven until the custards are just slightly jiggly, about 30 – 45 minutes (this can vary considerably depending on the size of the ramekins).
Step 6 – Chill the custards for at least 4 – 6 hours (or overnight), then sprinkle with sugar and caramelize with a blow torch (Image 8). Let the sugar set for a couple of minutes, then dig in and enjoy!
Recipe FAQs
You can definitely taste the maple but it’s not overpowering! It’s more of a subtle flavor that really enhances the natural flavors of the custard.
From many of my tests, I’ve found that the *single* most important cue is the jiggle. Your custards are done when the edges are set but the centers have just a bit of jiggle. Depending on the size of your ramekins, and the depth of the custard, this could take anywhere from 30 – 50 minutes.
Okay, friends, here’s the deal. Many recipes suggest broiling the sugar as an alternative to a blowtorch (in addition to several other, really bad suggestions), but I really don’t recommend this. Unless your broiler is very strong and targeted, it’ll end up taking so long to get it to caramelize the sugar that you’ll heat the custard. My recommendation? If you really want to make crème brûlée, get a blowtorch.
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
For even more cozy recipes, be sure to subscribe to my newsletter.
Salted Maple Crème Brûlée
Equipment
- Blowtorch, see notes
Ingredients
- ⅓ cup pure maple syrup, preferably 'Dark Color, Robust Taste'
- 2 cups heavy cream
- 1 teaspoon vanilla paste, or ½ vanilla bean, seeds scraped
- 7 large egg yolks
- 1 teaspoon Diamond-Crystal Kosher Salt, or ½ teaspoon Morton Kosher Salt or Sea Salt
- 1 ½ tablespoons granulated sugar, for brûléeing
- Flaky salt, for topping
Instructions
- Preheat oven to 275°F.
- Caramelize the syrup: In a small saucepan (large enough to hold 2 cups of cream), heat ⅓ cup pure maple syrup over medium heat. As it heats, the syrup will begin to bubble; continue heating until the bubbling transforms from fast, small bubbles to slow, large ones, the color deepens, and the aroma smells deeply caramelized, about 5 – 8 minutes.
- Add the cream: Immediately stir in 2 cups heavy cream and 1 teaspoon vanilla paste (use caution, the mixture will bubble up vigorously). At this point, the syrup will seize and harden into candy-like shards. Reduce the heat to medium-low, whisking occasionally until the syrup has melted again. Whisk until fully combined; no pieces of maple candy should remain.
- Whisk yolks: In a medium bowl, whisk 7 large egg yolks and 1 teaspoon Diamond-Crystal Kosher Salt. Whisking constantly, slowly pour a little bit of the hot cream into the yolks. Once about half the cream has been added, you can whisk in the remaining liquid. Note: Do not add all of the hot liquid at once, as it can scramble the yolks! Strain through a fine-mesh sieve into a large spouted measuring cup or bowl.
- Divide among 6 (4-oz) ramekins. Place the ramekins in a large baking dish and pour in hot water halfway up the sides. Bake until the edges are just set and the centers still jiggle slightly, 30 – 40 minutes.
- Let the ramekins cool in the water bath until no longer hot to the touch. Transfer to a baking sheet, then refrigerate for 4 – 6 hours or overnight.
- Divide 1 ½ tablespoons granulated sugar among the top of the ramekins. Swirl to coat, pouring out any excess sugar, then use a blowtorch to caramelize until amber and crisp. Sprinkle with flaky salt, then let set for 2 – 3 minutes before serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner’s Rating: I love how the maple syrup here is not overbearing but adds a really nice complex flavor to the Crème Brûlée!