Maple-Chocolate Creme Brulee

Recipe

Dessert
Maple-Chocolate Crème Brûlée

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Recipe Data

6
Servings
20min
Prep
1hr20min
Total

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    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 ½ c.Hy-Vee heavy whipping cream, divided
    1 c.Hy-Vee semisweet chocolate chips
    2vanilla beans, halved lengthwise, or 2 tsp. vanilla bean paste
    3 tbsp.plus 1/4 cup Hy-Vee sugar, divided
    tsp.Hy-Vee salt
    6egg yolks
    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

    Directions

    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

    Servings

    630 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Seasons, October 2017