Maple Creme Brûlée With Candied Pecans
Creamy Maple Creme Brûlée made with pure maple syrup and topped with crunchy candied pecans. An elegant make-ahead dessert that’s surprisingly easy to prepare.
Servings 4 servings
Calories 513kcal
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
Calories: 513kcal | Carbohydrates: 34g | Protein: 5g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 266mg | Sodium: 127mg | Potassium: 192mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1050IU | Calcium: 98mg | Iron: 1.1mg
