Maple Creme Brulee

4
(13 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings6

A light, creamy custard infused with maple syrup topped with a crisp caramelized sugar topping

Ingredients
  • 2 cups half-and-half
  • 1/2 cup Egg Beaters® Original
  • 1/3 cup pure maple syrup
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw cane sugar
  • Blackberries, optional
 
Directions
  1. Preheat oven to 325°F. Heat half-and-half in small saucepan over medium heat just until bubbles form around edge.
  2. Whisk together Egg Beaters, maple syrup, sugar and vanilla in large bowl until blended. To prevent curdling, SLOWLY whisk in warm half-and-half until well combined. Pour mixture into six 4-ounce ramekins or custard cups. Place ramekins in roasting pan filled 1-inch deep with very hot water.
  3. Bake 55 to 60 minutes or until custard has set completely. Remove ramekins from hot water. Cool on wire rack at room temperature 2 hours.
  4. Cover ramekins with plastic wrap; refrigerate at least 4 hours or overnight. Uncover just before serving; gently blot tops dry with paper towel.
  5. Sprinkle 1-1/2 teaspoons raw cane sugar on each custard; shake to spread sugar in even layer, discarding excess. Ignite kitchen/creme brulee torch and caramelize sugar 1 to 2 minutes or until sugar is deep golden brown.
  6. Serve immediately. Garnish with blackberries, if desired.
Cook's Tips

Entertaining? Prepare this recipe a day ahead; refrigerate overnight and caramelize sugar right before serving. If done too far in advance, sugar topping will soften. Our test kitchen found the best tool for creating the "burnt" sugar topping is a kitchen/creme brulee torch. It provides consistent results. Caramelizing sugar under the broiler results in a weepy custard with an uneven "burnt" sugar topping.

Cook's Tips

Entertaining? Prepare this recipe a day ahead; refrigerate overnight and caramelize sugar right before serving. If done too far in advance, sugar topping will soften. Our test kitchen found the best tool for creating the "burnt" sugar topping is a kitchen/creme brulee torch. It provides consistent results. Caramelizing sugar under the broiler results in a weepy custard with an uneven "burnt" sugar topping.

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Nutrition Information
Calories: 203 View complete nutrition information
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