Maple Crème Brulée

Maple Crème Brulée

  • PREP TIME: 2 hours
  • COOK TIME: 45 min
  • Serves: 6

Maple Crème Brulée

  • PREP TIME: 2 hours
  • COOK TIME: 45 min
  • Serves: 6

PAIR WITH

Availability varies by market

Rickard's Dark

or other BOLD & FULL FLAVOURED beers

Rickard’s Dark is a beautiful way to end a meal with its well-rounded maple and malt finish. The coffee notes and the sweet maple aroma match extremely well with the maple in the Crème Brulée.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 L whipping cream
  • 1 vanilla bean, halved and scraped
  • ½ cup (125ml) maple syrup
  • 6 large egg yolks
  • 6 tbsp. (90g) turbinado sugar

Directions

  • Preheat oven to 325 degrees Fahrenheit.
  • In a small pot over medium-high heat, bring the cream to a boil with the vanilla bean.
  • Remove from heat, cover and let sit for 15 minutes then remove the vanilla bean.
  • In a medium bowl, whisk together the egg yolks and maple syrup then add the cream to the egg yolks slowly, whisking constantly.
  • Pour the liquid into 6 ramekins, place them into a roasting pan and pour hot water into the roasting pan until it comes half way up the sides of the ramekins.
  • Bake until the crème brulées are set, about 45 minutes, then remove from the roasting pan and refrigerate for 2 hours.
  • To serve, spoon a tablespoon of the turbinado sugar evenly over each crème brulée and melt the sugar with a torch until it forms a golden brown top.
  • Let sit for 5-10 minutes before serving.

Rickard's Dark
Availability varies by market
  • STYLE:English-style Porter Ale
  • ABV:4.8%
  • TASTE:Robust roasted malt flavour that reveals pleasantly sweet traces of maple. Let this beer warm up to 10°C to really enjoy a complex beer experience.

PAIR WITH

Rickard's Dark

or other BOLD & FULL FLAVOURED beers

Rickard’s Dark is a beautiful way to end a meal with its well-rounded maple and malt finish. The coffee notes and the sweet maple aroma match extremely well with the maple in the Crème Brulée.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 L whipping cream
  • 1 vanilla bean, halved and scraped
  • ½ cup (125ml) maple syrup
  • 6 large egg yolks
  • 6 tbsp. (90g) turbinado sugar

Directions

  • Preheat oven to 325 degrees Fahrenheit.
  • In a small pot over medium-high heat, bring the cream to a boil with the vanilla bean.
  • Remove from heat, cover and let sit for 15 minutes then remove the vanilla bean.
  • In a medium bowl, whisk together the egg yolks and maple syrup then add the cream to the egg yolks slowly, whisking constantly.
  • Pour the liquid into 6 ramekins, place them into a roasting pan and pour hot water into the roasting pan until it comes half way up the sides of the ramekins.
  • Bake until the crème brulées are set, about 45 minutes, then remove from the roasting pan and refrigerate for 2 hours.
  • To serve, spoon a tablespoon of the turbinado sugar evenly over each crème brulée and melt the sugar with a torch until it forms a golden brown top.
  • Let sit for 5-10 minutes before serving.