This Maple Creme Brûlée is creamy, elegant, and made with real maple syrup. Serve it with candied pecans for extra crunch and warm maple flavor.
Updated May 2026: This recipe has been refreshed with clearer custard instructions, helpful tips, and updated serving ideas.
Maple Creme Brûlée With Candied Pecans
This Maple Creme Brûlée is smooth, creamy, and full of cozy maple flavor. It looks fancy, tastes like a restaurant dessert, and yet it is surprisingly easy to make at home.
The candied pecans add crunch and make each bite feel extra special. Basically, it’s dessert in a sweater.
Why You’ll Love This Maple Creme Brûlée
- Elegant but easy to prepare
- Made with real maple syrup
- Perfect make-ahead dessert
- Great for holidays and dinner parties
- Topped with crunchy candied pecans
Inspired by Vermont Maple
After spending time in Vermont, I came home completely hooked on maple. It has a deep, warm flavor that works beautifully in desserts, especially creamy custards.
In this recipe, maple syrup adds sweetness and richness without overpowering the classic crème brûlée texture.
Do You Need a Kitchen Torch?
A kitchen torch gives the best caramelized sugar topping. However, you can also use the broiler if needed.
If using the broiler, place the chilled custards under the broiler for a very short time and watch carefully. Sugar can go from golden to “oops” very quickly.
Tips for Silky Custard
- Do not boil the cream
- Whisk constantly when adding hot cream to the eggs
- Strain the custard before baking
- Bake in a water bath for gentle heat
- Remove when the edges are set, and the center still jiggles slightly
- Chill completely before adding sugar on top
Candied Pecans Make It Extra Special
The crunchy candied pecans are optional, but they add so much texture. The buttery maple coating pairs beautifully with the creamy custard and crisp sugar topping.
If pecans are not your thing, use walnuts, almonds, or fresh berries instead.
Make-Ahead Dessert
This dessert is perfect for entertaining because the custards need time to chill. You can make them up to 2 days ahead and caramelize the sugar right before serving.
That means less stress before guests arrive, which is always my kind of recipe.
If you try this Maple Creme Brûlée With Candied Pecans, tag @LivingSweetMoments. I love seeing your creations!
Maple Creme Brûlée With Candied Pecans
Ingredients
For Maple Creme Brûlée
- 1/4 cup pure maple syrup
- 4 egg yolks
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 4 teaspoons granulated sugar for topping
For The Candied Pecans
- 3/4 cup toasted pecans
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 1 tablespoon pure maple syrup
Instructions
For Maple Creme Brûlée
- Preheat oven to 350°F.
- Place 4 ramekins inside a deep baking dish or roasting pan.
- In a bowl, whisk the egg yolks, maple syrup, and vanilla until smooth.
- In a saucepan over medium heat, warm the heavy cream until hot but not boiling.
- Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs.
- Strain the custard through a fine mesh sieve for an extra silky texture.
- Divide the custard evenly among the ramekins.
- Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 30–40 minutes, or until the edges are set and the centers still have a slight jiggle.
- Remove ramekins from the water bath and cool completely.
- Refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle the tops evenly with sugar and caramelize with a kitchen torch. If you don’t have a torch, place briefly under the broiler and watch carefully.
Candied Pecans
- Line a baking sheet or plate with parchment paper.
- In a saucepan over medium heat, melt the butter with the brown sugar.
- Stir in the maple syrup and toasted pecans.
- Cook for 3–4 minutes, stirring until the pecans are fully coated.
- Spread the pecans onto the prepared parchment and let cool completely.
- Break into pieces and garnish the crème brûlée before serving.
Notes
- For the creamiest texture, do not let the cream boil.
- Straining the custard removes any cooked egg bits and gives that restaurant-style smooth finish.
- Crème brûlée can be made up to 2 days ahead; torch the sugar just before serving.
- If you don’t want candied pecans, top with fresh berries or serve plain.
- Use real maple syrup, not pancake syrup, for the best flavor.
Nutrition
Frequently Asked Questions
Can I make maple creme brûlée ahead of time?
Yes. You can make the custards up to 2 days ahead. Add and caramelize the sugar topping right before serving.
Do I need real maple syrup?
Yes. Real maple syrup gives the best flavor. Pancake syrup will not give the same warm, rich maple taste.
How do I know when crème brûlée is done?
The edges should be set, but the center should still jiggle slightly when gently moved. It will firm up as it chills.
Can I make crème brûlée without a torch?
Yes. You can use the broiler, but watch it very carefully because the sugar can burn quickly.
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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