Maple Crème Brule


  • 2 1/4 cups heavy cream
  • 6 egg yolks
  • 7 tbsp pure Älska Maple Syrup (or your favourite local brand)
  • 1/2 tbsp vanilla extract (optional)
  • 2 tbsp granulated sugar for brulee top



Step 1: Preheat oven to 325º


Step 2: In bowl, whisk egg yolks until they turn a pale colour.


Step 3: Add the cream to egg yolks, a bit at a time, stirring constantly to avoid foaming.


Step 4: Add the Älska maple syrup and vanilla extract.


Step 5: Pour mixture into 6 ramekins.


Step 6: Place ramekins into large baking dish. Pour hot water 3/4 up sides of dishes. (this referred to as a bain marie – hot water bath) Be careful not to splash any water onto the brulee.


Step 7: Bake for 30-35 minutes. (just set, custard will wobble a bit in the middle when shaken)


Step 8: Using tongs remove ramekins from pan. Let cool on wire rack for 30 minutes. Refrigerate at least 3 hours.


Step 9: Sprinkle tops evenly with granulated sugar. Using a kitchen torch or broiler of your oven carefully melt sugar just until golden brown. This forms that wonderful brittle crust. Be careful to not burn the sugar as that will make it bitter.



Bon Appetit

Patrick TurcotExecutive Chef