Cookstr.com

Maple-Walnut Crème Brûlée

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of JosephDeLeo.cookstr.com

Maple sugar in the topping and maple syrup in the custard give a lovely pronounced sweetness to this walnut-enhanced dessert.

Toasting Nuts:

Preheat the oven to 325°F. Spread the nuts on a rimmed baking sheet and bake in the oven for 8 to 10 minutes, or until toasted. Transfer the nuts to a bowl.

Caramelizing the Sugar:

Different sugars produce slightly different results when caramelized. Brown sugar tends to melt the quickest, in less than a minute. Superfine and regular granulated sugar melt to form a thin, solid disk. Confectioners’ sugar should be sifted or pressed through a sieve to make an even layer so it will brown evenly. Raw sugars are slower to melt than finer sugars, but produce a nice, even browning.

The amount of sugar you use to caramelize the top can vary with personal taste and the diameter of the dish. If you use flan dishes, which have a wider diameter, 1 tablespoon of sugar is a good amount for each dish. With a 6-ounce or smaller ramekin, which has a 4-inch or less diameter, about 2 teaspoons of sugar will cover the surface nicely.

When caramelizing the sugar topping of dessert cremes brulees under a broiler, you may prefer to place the containers in a pan and fill the pan with cold water and ice to come halfway up the sides of the dishes. This keeps the containers from overheating, and you can serve the desserts immediately (rather than refrigerating them briefly to cool).

Serves6

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, vegetarian

Five Ingredients or LessYes

Taste and Texturenutty, sweet

Type of Dishdessert

Ingredients

  • 2/3 cup walnut halves, toasted (see Notes)
  • 6 large egg yolks
  • 1/3 cup maple syrup
  • 2 cups heavy (whipping) cream
  • 6 tablespoons maple sugar for topping

Instructions

Reserve 12 walnut halves for the topping and chop the remainder. Preheat the oven to 275°F.

In a medium bowl, whisk the egg yolks until pale in color. Whisk in the maple syrup and cream.

Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Sprinkle with the chopped walnuts and place 2 halves in the center of each dish. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.

When ready to serve, place the dishes on a baking sheet. Evenly sprinkle 1 tablespoon maple sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see Notes).

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password