This delicious Maple Creme Brûlée recipe only requires 5 ingredients and is served with candied pecans for extra flavor and crunch. A perfect fancy dessert.
Maple Creme Brûlée With Candied Pecans
If you follow my Instagram account, you may have noticed that I spent a few weeks in Vermont. The land of maple and cheese. So, to pay homage to this wonderful state I made a delicious, creamy, and sweet Maple Creme Brûlée.
In case you didn’t know, Creme Brûlée is one of the easiest desserts to put together and is perfect for a fancy dinner. One spoonful and you’ll think you’re in a 5-star restaurant.
To make the Brûlée part of this custard, you don’t necessary need to be invest in a torch. You can just sprinkle the tops with sugar and insert under the broiler or cook a caramel like I did, and pour on top.
I love a thick layer of crunchy caramel that mixes with the creamy maple custard. For the ramekins, use your favorite shape or get them HERE at Amazon.
I decided to serve these with yummy candied pecans. The combination of the two flavors and textures together is like a party in your mouth. If you’re not into pecans, simply omit them or substitute with walnuts or almonds.
During the weeks I spent in Vermont, I got to try maple everything, and of course, I was hooked. It has a much more deep warm taste than regular sugar and you can literally use it in sweet and savory dishes. Heck, I even drank some maple soda. Yum!
I shot this recipe while I was there, and just seeing this pictures make me feel nostalgic. The air was different there and life was a life slower.
I hope you can try this delicious Maple Creme Brûlée With Candied Pecans at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Maple Creme Brûlée With Candied Pecans
Ingredients
For Maple Creme Brûée
- 1/4 cup pure maple syrup
- 4 egg yolks
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- Sugar for topping
For Candied Pecans
- 3/4 cup toasted pecans
- 1/4 cup brown sugar
- 1/4 cup butter
- 1 tablespoon maple syrup
Instructions
For Maple Creme Brûlée
- Preheat oven to 350 degrees Fahrenheit
- Prepare 4 ramekins or custard cups inside a larger baking pan or pyrex
- In a bowl, whisk the egg yolks, maple syrup, and vanilla until combined
- Heat the heavy cream until hot (do not boil)
- Slowly add the hot cream to the egg mixture while whisking constantly to avoid the egg from cooking
- Strain
- Pour the custard on the ramekins
- Carefully pour boiling water around the ramekins
- Bake for 30-40 minutes or until custard sets
- Remove from oven, cool and refrigerate for a minimum of 4 hours
- Before serving, sprinkle some sugar on top and torch or place under the broiler until sugar caramelizes
For Candied Pecans
- Line a sheet pan with parchment paper
- Place the brown sugar and butter inside a saucepan over medium heat until sugar and butter melt
- Add the syrup and pecans.
- Stir for a few minutes or until the pecans are completely coated, about 3-4 minutes
- Pour the mixture into the parchment paper
- Let it completely dry at room temperature
- Break off the pieces when dry
- Add them to creme brulee
Nutrition
You may also like:
Coconut Rice Pudding
I am a lover of creme brulee and I didn’t see this one coming. I am always looking at pecan recipes and I know the wonderful combination of maple and pecans but to combine that with creme brulee… OUTSTANDING! Five stars for sure!
thank you Millican glad you liked it