This maple cinnamon crème brûlée is like a french toast flavored dessert! The flavors of maple syrup, vanilla, cinnamon and the caramelized (burnt) sugar come together perfectly! Just think about it, you know this creme brûlée tastes amazing!!
All of the classic flavors of french toast are in this dessert! It has a creamy custard base that is strongly perfumed with vanilla and maple. Plus its topped with a burnt cinnamon sugar, that's sweet, warm, earthy and every so slightly bitter.
But you know that's always missing in even the best french toast? Some kinda crispy texture! (I mean not that I'm complaining when I've stuffing myself with that custard-y bread soaked with maple syrup.) But with this maple cinnamon creme brulee you totally get that crispy texture AND all of the amazing flavors! By crispy texture, I'm talking about that burnt cinnamon sugar that forms that nice crust.
So what's in this Maple Cinnamon Crème Brûlée?
- Cream Mixture : heavy cream (no substitutions with half & half or milk) + vanilla bean paste (can substitute with vanilla bean or vanilla extract)
- Egg Mixture : egg yolks (no egg whites or whole eggs - it will not create that custard you are looking for here) + sugar + maple syrup (this can be omitted if you are not looking for a maple flavor)
- Topping : sugar + ground cinnamon (can omit cinnamon or replace with other warm spices: chai spice, pumpkin pie spice, cardamom)
Isn't Crème Brûlée Super Difficult to Make?
So creme brulee seems difficult but its actually a super simple dessert to make! The process is quick, just make sure you set out all of your measured ingredients before you begin.
- Heat the heavy cream + vanilla until just before it boils. As soon as it starts to simmer, remove from heat. Set aside to cool.
- Whisk together egg yolks + sugar + maple syrup
- Super slowly whisk in the coled cream mixture into the egg yolk mixture until fully combined.
- Divide into ramekins. Place the filled ramekins in a cake pan, then fill the cake pan with hot water until it reaches up to halfway up the ramekins.
- Bake for 40 -45 minutes. Creme brulee is done when the edges are set but the center is still jiggly.
- Remove from the oven and let it rest for 30 minutes, Refrigerate for at least 4 hours
- Create the sugar topping! Sprinkle the mixture of cinnamon and sugar over the tops of the creme brulee and use a kitchen torch to melt the sugar and create a burnt sugar crust. Wait at least 5 minutes before serving!
- Crack that crust and enjoy!!
Maple Cinnamon Creme Brûlée
- 2 cups heavy cream
- 3 egg yolks
- 3 tablespoons maple syrup
- ½ cup sugar divided
- 2 teaspoons vanilla bean paste
- 1 teaspoon cinnamon
- Preheat oven 325° F
- In a medium saucepan heat cream and vanilla bean paste on medium high heat. Bring to a simmer. Remove from heat and allow to cool for 15 minutes.
- In an electric mixer, whisk together egg yolks, ¼ cup of sugar and maple syrup until well blended. Very slowly start adding cooled cream mixture to the eggs. You want to do this very slowly so you do not cook the eggs!
- Pour the custard into 4 ramekins. Place the ramekins in a large cake pan or roasting pan. Pour hot water into the baking pan so that it reaches about halfway up the sides of the ramekins. Bake for 40-45 minutes. Remove the ramekins from the roasting pan and cool on cooling rack for 30 minutes. Refrigerate for at least 4 hours or overnight.
- 30 minutes before serving, remove the ramekins from the refrigerator. Combine sugar and cinnamon in a small bowl and sprinkle the mixture over the tops. Use a blow torch to melt and sugar and create a crispy top crust. Serve immediately.
Recipe adapted from Food Network