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Maple Syrup Creme Brulee Recipe

Maple Syrup Creme Brulee

Recipe adapted from Jacques Torres

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on November 21, 2012

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    I used my convection oven so omitted the water bath but I think it would have helped anyways. My brulee browned very quickly. It didn't alter the taste but I didn't like the look of it. Consistency and taste superb.

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  • on November 09, 2012

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    This is a super easy, great tasting creme brûlée! I use 1/2cup brown sugar and 1/3cup white sugar for the topping. I pulverize the sugar then let it dry in the oven for 1hour after cooking the creme. Use a torch to brown the top. So yummy!

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  • on April 15, 2012

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    I did not like this very much. It was not sweet enough and tasted too much like eggs. As well, using a blow torch makes the topping more crunchy and glass-like, rather then using the oven broiler. I usually just use my husband's blow torch. If you have deeper ramekin dishes, it needs to be cooked for 60 minutes.

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  • on May 16, 2011

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    I also added an extra egg yolk, and I used regular white sugar for the topping. This recipe was easy and a hit!

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  • on January 13, 2010

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    I made this recipe as a part of an iron chef competition at school and everyone LOVED it. I added the extra egg yolk as per Kathleen's suggestion and it turned out wonderfully. Since we had a time limit, after letting them sit out for a couple minutes, I stuck them in the freezer for 30-35 minutes and that helped cool them down. Would have been nicer if they could have been in the freezer for longer, but they would tasty regardless!

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  • on February 14, 2008

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    My first attempt at this and it came out perfectly! I didn't even have any ceramic molds so I used some cheap Ikea coffee mugs with about an inch and a half of water for the bath. I cooked it for about 45 minutes, then CAREFULLY took out the water bath with the coffee mugs in it and let that sit for 10 more minutes to cook through some more. After letting it rest at room temp for about 30 more minutes I put it in the fridge. The texture was absolutely perfect.
    I think the taste was perfect because I used fresh Vanilla bean ~3/4 of a full sized bean and real Vermont Maple Syrup.
    Great Recipe!

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  • on February 20, 2005

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    This recipe is super easy and the best creme brulee we've ever had. I did, however, slightly deviate by using 4 egg yolks instead of 3 yolks and 1 whole egg. I did that because I didn't want too much "foam" from the egg whites. I cooked it for 43 minutes... it was perfect. I believe that I finally got it right this time! Thank you soooooooo much!!!!!

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  • on February 06, 2005

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    Excellent dish. Easy. Makes a real splash with company.

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  • on November 18, 2004

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    easy and wonderful

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  • on August 11, 2004

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    easy and wonderful

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