Maple Creme Brulee Recipe

Maple Creme Brulee Recipe photo by Taste of Home

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The slow cooker is the perfect cooking vessel for the classic dessert creme brulee. The crunchy brown sugar topping in this recipe is wonderful, and the custard is smooth and creamy.—Taste of Home Test Kitchen

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Maple Creme Brulee Recipe

Prep: 20 min. Cook: 2 hours + chilling

Yield: 3 Servings

20 120 140

Ingredients

1-1/3 cups heavy whipping cream
3 egg yolks
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
TOPPING:
1-1/2 teaspoons sugar
1-1/2 teaspoons brown sugar

Directions

In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring.
Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove cups from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
For topping, combine sugar and brown sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 3-5 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 3 servings.

Nutritional Facts 1 serving equals 578 calories, 44 g fat (26 g saturated fat), 350 mg cholesterol, 63 mg sodium, 44 g carbohydrate, trace fiber, 5 g protein.

Originally published as Maple Creme Brulee in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p85