Maple Creme Brulee Recipe

5 1 1
Maple Creme Brulee Recipe
Maple Creme Brulee Recipe photo by Taste of Home
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Maple Creme Brulee Recipe

Read Reviews
5 1 1
Publisher Photo
The slow cooker is the perfect cooking vessel for this classic dessert. The crunchy brown sugar topping in this recipe is wonderful, and the custard is smooth and creamy.—Taste of Home Test Kitchen
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours + chilling
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours + chilling

Ingredients

  • 1-1/3 cups heavy whipping cream
  • 3 large 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 ramekins 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.
Originally published as Maple Creme Brulee in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p85

Nutritional Facts

1 serving: 578 calories, 44g fat (26g saturated fat), 350mg cholesterol, 63mg sodium, 44g carbohydrate (40g sugars, 0 fiber), 5g protein.

  • 1-1/3 cups heavy whipping cream
  • 3 large 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
  1. 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.
  2. 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 ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  3. 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.
  4. 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.
Originally published as Maple Creme Brulee in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p85

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[email protected] User ID: 2044675 256600
Reviewed Nov. 10, 2016

"rumbamel Are there really people out there this limited! Giving a recipe a rating that they can't even read right. This has a nice twist to regular vanilla cream brulee, the cooking time was just a little over 2 hrs. and it was very good."

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