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Maple Syrup Crème Brûlée

A photo of creme brulee from The Farmer & The Foodie

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Featured in Season 4, Episode 1

Cook time: Approximately 52-67 minutes 

  • 2 cups cream  
  • ½ – ¾ cup Kentucky maple syrup 
  • ½ vanilla bean, sliced lengthwise, seeds scraped out and reserved 
  • 4 egg yolks 
  • pinch kosher salt 
  • ¼ cup granulated sugar

Preheat the oven to 300°. Combine the cream, maple syrup, and vanilla bean pod and seeds in a small saucepan. Whisk to combine and warm over medium-low heat until steaming but not boiling. Remove from the heat and set aside.
Place the egg yolks and salt in a medium bowl and whisk to combine. While whisking constantly, slowly add a small splash of the cream to the eggs and whisk to combine, allowing the eggs to adjust to the warm liquid, whisking to keep them from scrambling. Continue adding the rest of the cream in a steady stream while whisking constantly, until fully combined.
Strain the mixture through a fine mesh sieve to catch any scrambled egg bits that may have occurred.
Carefully pour the cream mixture into the crème brûlée dishes, setting the dishes inside a baking pan with high sides.
Fill the baking pan with enough boiling water to go halfway up the sides of the crème brûlée dishes, being very careful not to let any water splash into the crème brûlées. I find a spouted tea kettle works best for this.
Carefully transfer the baking pan with crème brûlées to the oven and bake for 45 minutes to 1 hour. Crème brûlées are ready when the edges are set and the center is just slightly jiggly.
Remove the individual dishes from the baking pan and allow to cool to room temperature before transferring to the refrigerator to cool further, for an additional 2 hours or more.
Remove the crème brûlées from the refrigerator and use a spoon to sprinkle an even layer of sugar over the entire surface of each crème brûlée. Use a kitchen torch to toast the sugar and create a glass-like crust, browning evenly. Serve immediately.