Maple Crème Brûlée

This maple-infused spin on crème brûlée is sure to become a new sugar shack classic.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 50 g / 1/2 cup Crystal margarine
  • 70 g / 1/3 cup granulated sugar
  • 55 g / 1/3 cup fine maple sugar
  • 500 ml / 2 cups heavy cream, warmed
  • one vanilla pod, seeded
  • 6 egg yolks
  • 15 g / 2 tbsp granulated sugar for topping


  1. Preheat oven to 300°F (150°C).
  2. In a large bowl, cream together margarine and sugars until smooth.
  3. maple sugar, margarine, and granulated sugar in a bowl

  4. Add vanilla seeds and egg yolks, mixing well.
  5. egg yolks in a bowl

  6. Slowly add the warmed heavy cream a bit at a time, constantly stirring.
  7. cream in a bowl

  8. Strain the mixture through a fine sieve to filter out any egg impurities.
  9. Divide the mixture evenly between 4 ramekins.
  10. Boil about water in a kettle. Place ramekins in a roasting tray and pour the hot water into the pan around the ramekins until it’s 1 cm from the top.
  11. Bake until custards are set, about 35 minutes. Carefully remove the pan from the oven and remove the ramekins from the water bath with tongs. Refrigerate for at least 3 hours uncovered.
  12. To make a crunchy crust on top of the crème brûlée, sprinkle a 1/2 teaspoon of sugar on top of each ramekin and use a kitchen torch to melt and brown the sugar.

Chef Notes

  • Maple sugar can be found at your local farmer’s market or maple producer.

creme brulee in ramekins