Maple Syrup Creme Brulee

Top Reasons/Signs I have never been a fan of January.  Not a person named January but the month….but you got that, right?

1. Too many people at the gym.  I know, I preach and preach: workout, move more…etc….in the meantime, I can’t get on the equipment I want….geez 😉

2. It is WINTER and it is bloody cold and it is winter….

3. My mom gave me her bad gene of having sinus problems

4. I get claustrophobic sitting in my car with the heat on (no need to tell me, I know it’s weird)

5. I can’t get in my car with a winter coat without hitting my head or getting caught in the door

6. I need a pedicure

7. I need a massage (this has nothing to do with winter but I thought I should throw that in so Mr. Man is fully aware of my needs!)

8. When I hear people say: “oh look it’s snowing, isn’t it beautiful?” I just want to slap them.  I don’t, I just want to…

9. I want to be running outside in the sun

And finally 10.  I “dislike” when people tell me: “but you’re from Canada, you should love winter” WHAT?  Because I was born and raised in a country that considers 70 degrees to be a good summer heat doesn’t mean I cherish the snow, ice and bitter cold!  I do not like winter at all, ever, never, not today nor tomorrow, not here or Canada or even in Florida….there I said it.

So to make myself feel better, I give you Maple Syrup Creme Brulee….and I get to use one of my cool tools: my little kitchen torch!

Maple Syrup Creme Brulee

Recipe from: Coup De Pouce Magazine. May 2002 (Cremes Brulees a l’Erable)


2 1/2 cups milk (I use 2%)

4 large egg yolk

1/2 cup sweet condensed milk

1 tablespoon corn starch

2 tablespoon maple syrup (the real deal please)

5-6 tablespoons raw sugar (the original recipe calls for maple sugar but you can’t find that anywhere in Indiana)

How to:

Preheat your oven to 350 degrees F.

In a heavy-bottomed saucepan, heat milk until almost boiling.  In a bowl using a whisk, mix the egg yolks, condensed milk and cornstarch until smooth. Using a whisk, add small amounts of hot milk in the egg mixture, until all incorporated.  Add maple syrup and mix well.  With the help of a spoon, skim the surface (you may have a frothy residue), if needed.

here comes the froth! But this is not froth, please

Put five ramekins with a capacity of 1 cup or six ramekins with a capacity of 3/4 cup each in a flat shallow ovenproof baking dish.  Using a ladle, distribute the creamy preparation in the ramekins. Pour enough boiling water into the dish to cover the walls of the ramekins by half.

pour your love into the little ramekins 😉

oven ready!

Bake in your preheated oven for 30 to 35 minutes. Remove the ramekins and let them cool. Cover and refrigerate for at least 2 hours or until cold.

fresh out of the oven, look at that beautiful golden color!

About 1 hour before serving, sprinkle the raw sugar on the creme brulees and using a kitchen torch gently melt your sugar.  Careful not to burn the custard.  Serve and Enjoy!

pour some sugar on....the creme brulee (this is not Def Leppard)

playing with fire!

Note: you could also melt your raw sugar in the oven, make sure to place the ramekins back into an oven proof dish surrounded not only with water but also ice.  This will prevent the further baking of the custard.  Put under the broiler for 3-4 minutes but be sure to keep a close eye otherwise you will have creme burnt as opposed to creme brulee! (which if you translate is the same thing….!)

pretty crust, golden color and maple syrup....can't get any better!

Printer Friendly: Maple Syrup Crème Brulee

mmmmm creamy

Peace and I love SUMMER (not a person named Summer but the season….)