Maple-Chocolate Creme Brulee


Maple-Chocolate Crème Brûlée

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    The highlight of eating crème brûlée is cracking through the caramelized sugar top to get to the smooth, rich cream beneath it. To caramelize each top: sprinkle a generous amount of sugar on a chilled custard, then hold the flame of a kitchen torch just above the sugar and move it around the custard top until the sugar caramelizes. Serve desserts about 10 minutes after caramelizing.

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    Servings and Ingredients

    Serves 6
    2 ½ c. Hy-Vee heavy whipping cream, divided
    1 c. Hy-Vee semisweet chocolate chips
    2 vanilla beans, halved lengthwise, or 2 tsp. vanilla bean paste
    3 tbsp. plus 1/4 cup Hy-Vee sugar, divided
    ⅛ tsp. Hy-Vee salt
    6 egg yolks
    ⅓ c. Hy-Vee Select 100% pure maple syrup

    Things To Grab

    • 3-quart rectangular baking dish
    • 6 deep (4-oz) ramekins
    • Small saucepan
    • Fine-mesh strainer
    • Wire cooling rack
    • Kitchen torch


    1. Preheat oven to 300°F. Line inside bottom of a 3-qt. rectangular baking dish with a kitchen towel. Place six deep (4-oz.) ramekins on towel in dish; set aside.

    2. Add ½ cup cream to small heavy saucepan. Bring just to boiling over medium-high heat. Remove from heat. Add chocolate chips. Do not stir. Let stand for 5 minutes. Whisk until thick and smooth. Divide mixture among ramekins; set aside.

    3. Scrape seeds from vanilla beans; add seeds and pods or vanilla bean paste to a medium saucepan. Stir in 1 cup cream, 3 Tbsp. sugar and salt. Heat over medium-low heat just until bubbly. Remove from heat. Remove pods, if using vanilla beans. Stir in remaining 1 cup cream. 

    4. Whisk together egg yolks and maple syrup in a medium bowl. Slowly whisk in cream mixture. Strain custard mixture through a fine-mesh strainer and divide evenly among ramekins in baking dish.

    5. Place baking dish on oven rack. Add enough boiling water to towel-lined dish to reach halfway up sides of ramekins. Bake for 50 to 60 minutes or until centers of custards are just set. Remove ramekins from water; cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour or up to overnight.

    6. Just before serving, use remaining ¼ cup sugar to sprinkle 2 tsp. on each custard. Caramelize and serve desserts as directed above.

      Hyvee Culinary Expert Tip
      If you do not own a kitchen torch, simply place the ramekins under a preheated broiler for 2-3 minutes, watching carefully not to burn.
      Hy-Vee Test Kitchen

    Nutrition facts


    630 Calories per serving

    Amounts Per Serving

    • Total Fat: 49g
    • Cholesterol: 295mg
    • Sodium: 90mg
    • Total Carbohydrates: 48g
    • Protein: 7g

    Daily Values

    Vitamin A 35%
    Vitamin C 0%
    Iron 10%
    Calcium 10%

    Recipe Source:

    Seasons, October 2017