Maple and walnut crème brûlée
Crème brûlée, also known as burnt cream, is a dessert consisting of a rich custard base topped with a layer of hard caramel. The custard is traditionally flavored with vanilla, sprinkled with sugar and caramelized until slightly burned.
Crème brûlée is one of those desserts which look difficult to make but in reality it is very simple and requires just a few ingredients. All you need is cream, eggs, sugar and flavoring.
Normally the cream is infused with vanilla but there are countless other possibilities for different flavors. Because the cream is easily infused with many flavors it is simple to make up your own flavor combinations. You can flavor the cream with citrus peal, spices, coffee, lavender, nuts,...
To achieve a maple walnut flavor, I mixed maple syrup and toasted walnuts with the cream. The mixture was then simmering for about 5 minutes so that the cream was infused with walnut maple flavor. The hot cream is then added to the egg yolks and sugar. The key thing here is that you do not scramble the eggs. It is important that you slowly pour the hot cream into the egg yolk and sugar mixture and whisk continuously. The custard is then baked in the oven at low temperature in a water bath. After baking the custard needs to cool and rest in a fridge for couple hours to set. The finishing touch (and also the fun part) is a sprinkle of sugar on top which is then caramelized with a kitchen torch or under the broiler.
This is one of my favorite desserts, the custard is deliciously smooth and creamy and the burnt sugar gives the whole dessert some needed texture and bitterness. The good thing about this dessert is that you can make it in advance, in larger batches, for parties or other gatherings and then caramelize the sugar in front of the guests.
After the cream is done simmering take out the vanilla pod and walnuts and slowly pour the cream into the egg yolk mixture while whisking constantly. Pour the custard in a measuring cup through a fine strainer to remove any lumps or cooked egg pieces.
Crème brûlée is one of those desserts which look difficult to make but in reality it is very simple and requires just a few ingredients. All you need is cream, eggs, sugar and flavoring.
Normally the cream is infused with vanilla but there are countless other possibilities for different flavors. Because the cream is easily infused with many flavors it is simple to make up your own flavor combinations. You can flavor the cream with citrus peal, spices, coffee, lavender, nuts,...
To achieve a maple walnut flavor, I mixed maple syrup and toasted walnuts with the cream. The mixture was then simmering for about 5 minutes so that the cream was infused with walnut maple flavor. The hot cream is then added to the egg yolks and sugar. The key thing here is that you do not scramble the eggs. It is important that you slowly pour the hot cream into the egg yolk and sugar mixture and whisk continuously. The custard is then baked in the oven at low temperature in a water bath. After baking the custard needs to cool and rest in a fridge for couple hours to set. The finishing touch (and also the fun part) is a sprinkle of sugar on top which is then caramelized with a kitchen torch or under the broiler.
This is one of my favorite desserts, the custard is deliciously smooth and creamy and the burnt sugar gives the whole dessert some needed texture and bitterness. The good thing about this dessert is that you can make it in advance, in larger batches, for parties or other gatherings and then caramelize the sugar in front of the guests.
Maple and walnut crème brûlée
(Makes 4)
Time:
Preparation: 15min
Cooking: 5min
Baking: 35-40min
For the custard:
- 250ml whipping cream
- 3 egg yolks
- 45g granulated white sugar
- 1/2 vanilla pod
- 5-10 roasted walnuts
- 3 tablespoons maple syrup
- 1-2 tablespoons granulated white sugar
Pour the cream in a sauce pan and add roasted walnuts, vanilla seeds, vanilla pod and maple syrup. Place on medium heat and bring to boil. Simmer for 5 minutes. Meanwhile place the egg yolks and sugar in a bowl of your electric or hand mixer and mix until light and pale.
Prepare 4 ceramic molds and pour in the custard. Gently tap the molds on the table to remove any air bubbles. Preheat the oven to 150°C (302°F). Place the molds in a baking dish and pour in enough hot water to come halfway up the sides of the ramekins.
Carefully place the baking dish into the oven and bake for 35-40 minutes or until the custard is just set but still trembling in the center.
Remove the ramekins from the oven and refrigerate for at least 2 hours or up to three days.
Making the caramel crust:
Take the ramekins from the refrigerator and sprinkle over the sugar. Using a kitchen torch gently caramelize the sugar to form a crispy top. If you do not have a kitchen torch you can put the ramekins under the broiler to melt the sugar. Allow the creme brulee to sit for 5 minutes before serving.
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