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Dessert

Maple Crème Brûlée

A custard dessert made with maple syrup, eggs, cream, milk, and topped with maple sugar.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Maple Crème Brûlée

Oven325 degrees
Timeabout 55 minutes

Ingredients

Directions

Make the custard

  1. Preheat oven to 325 degrees.

  2. Whisk maple syrup, yolks and egg in medium bowl to blend.

  3. Combine cream and milk in a heavy medium saucepan and bring to a boil.

  4. Gradually whisk hot cream mixture into yolk mixture.

  5. Divide custard among prepared dishes.

Bake and chill

  1. Set dishes into roasting pan.

  2. Add enough hot water to pan to come halfway up sides of dishes.

  3. Cover pan with foil.

  4. Bake custards until set in center, about 55 minutes.

  5. Chill custard uncovered until cold, at least 5 hours. (Can be made a day ahead. Cover; keep refrigerated.)

Finish and serve

  1. Before serving, top with maple sugar and burnish carefully with a blow torch, or put under the broiler 2 minutes until sugar is melted.

Nutrition, whole recipe (rough)

379Calories
15 gProtein
19 gFat
39 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Maple Syrup1 tbsp (20ml)52
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Maple syrup + sugartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,252 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Maple syrup + milktop 18% of all pairs
    Smell alikelow
    Cooked together798 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Provide the richness and thickening that set the custard.
Whole egg
Adds structure to the custard so it sets firmly when baked.
Whipping cream
Supplies fat for a smooth, rich, creamy texture.
Whole milk
Adds moisture and dilutes the cream to a silkier custard.
Maple syrup
Provides sweetness and the characteristic maple flavour.

The step that matters

Bake custards until set in center. Eggs set between about 170 and 180 degrees, so baking gently in a water bath until just set keeps the custard smooth. Overbaking causes curdling and a grainy, weeping texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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