Decadent Maple Crème Brûlée: A Sweet Indulgence Inspired by Québec City

Luscious, silky, maple-infused custard topped with a crackling layer of caramelized sugar – Maple Crème Brûlée is not just a dessert; it’s an experience, a dream made edible. This classic French delight gets a distinctly Canadian twist with the rich, unmistakable flavor of pure maple syrup, making it an irresistible treat that will transport your taste buds straight to the heart of Québec. (Skip to recipe)

Our Canadian adventure culminated in the captivating embrace of Québec City, a place where history whispers from every stone and French charm permeates the very air. This enchanting city was the final stop on our journey, following our explorations chronicled in Part One and Part Two, where we shared more photos, cherished recipes, and unforgettable stories from our travels across Canada.

Québec City, often simply referred to as Québec, truly stands as a cultural jewel of North America. It proudly holds the distinction of being the only remaining fortified city with intact walls north of Mexico. Walking its ancient streets, especially within the UNESCO World Heritage site of Old Québec (Vieux-Québec), is an experience unlike any other. The winding cobbled streets and magnificent old stone buildings immediately transport you back in time, evoking the spirit of a quaint European village in France. You almost expect to see a baker strolling by with a cloth-covered basket of fresh baguettes or hear the joyful chatter of village children running home from school. This immersive atmosphere is what makes Québec City so uniquely captivating.

Given that our visit took place in late October, the entire city was adorned in its finest autumn attire. Vibrant hues of red, orange, and gold decorated the trees and storefronts, creating a picturesque setting that perfectly complemented the historic architecture. The crisp fall air and the festive decorations added another layer of charm to an already magical place, making every turn a photo opportunity and every street a delightful discovery.

To truly immerse ourselves in the local flavors and culture of Québec, we embarked on a delightful walking food tour. This culinary journey allowed us to sample a wide array of local delicacies, from the unique Cariboo liqueur and refreshing hard apple cider to hearty poutine and, of course, an abundance of exquisite maple-infused treats. Each bite and sip offered a deeper appreciation for French-Canadian cuisine and the rich traditions of the region, solidifying maple’s role as a cornerstone of Québec’s gastronomic identity.

One of the most remarkable aspects of Québec City is the opportunity to walk along its ancient city walls. These formidable fortifications, steeped in centuries of history, offer unparalleled views of the Old Town, the majestic St. Lawrence River, and the picturesque landscape beyond. As you stroll, you can almost hear the echoes of past sentinels, imagining the city’s rich history unfold beneath your feet.

Our exploration continued with a fascinating tour of the Citadelle. This impressive fortress, an integral part of Québec City’s fortifications, is also the beautifully maintained home of the Royal 22^e Régiment of the Canadian Armed Forces. Moreover, it serves as one of the official residences for Canada’s monarch and the governor general, adding a layer of contemporary significance to its historical grandeur. The tour provided a deep dive into military history and regal connections, further enriching our understanding of this iconic city.

Down at the harbor, along the magnificent St. Lawrence River, we discovered the vibrant local market. Our eyes feasted on an incredible array of fresh, locally sourced meats, artisanal cheeses, and bountiful produce. This bustling market, a true hub of local life, showcased the incredible agricultural richness of the region and offered a sensory delight with its vibrant colors, enticing aromas, and the lively sounds of vendors and shoppers alike.

During our autumn visit, apples reigned supreme at the market, displayed in countless varieties and forms. From crisp eating apples to those perfect for baking, they were everywhere, symbolizing the season’s bounty. The vibrant reds, greens, and yellows of the apples added to the market’s charm, reflecting the harvest season’s abundance and hinting at the delicious apple-based treats found throughout Québec.

On our final evening in Québec, we enjoyed a memorable dinner at a restaurant nestled within the city’s oldest house. This historic setting, rich with stories of centuries past, provided a truly authentic and atmospheric dining experience. The ambiance, combined with the delicious French-Canadian fare, made for a perfect farewell to this remarkable city.

Inside the cozy, low-ceilinged, wood-paneled building, with its warmly lit interior creating an inviting atmosphere, we savored a traditional Québecois meal. Our feast included tourtière, the renowned meat pie that is a staple of French-Canadian cuisine, served alongside a sweet and tangy homemade tomato and fruit ketchup. Each dish was a testament to the region’s culinary heritage, offering deep, comforting flavors that satisfied both the palate and the soul.

While Raymond opted for the robust meat pie crafted with a selection of wild game meats, including caribou, moose, and wild boar – a truly adventurous and hearty choice – I found myself incredibly fortunate to have chosen the most decadent and utterly delicious maple crème brûlée. This dessert, a pinnacle of sweet indulgence, left an indelible mark on my culinary memory and inspired the recipe I’m sharing with you today.

Mmmm… pure heaven on a spoon. That luscious, velvety custard, deeply infused with the unmistakable sweet taste of maple, crowned with a perfectly crackly, crunchy sugar crust, had me smacking my lips long after the very last spoonful was carefully scraped from the bowl. There’s an almost childish joy in breaking through that gleaming, brittle layer of caramelized sugar with a spoon – it’s a sensory delight, much like the satisfying crunch of stomping on frozen puddles as a child. The combination of textures and the profound maple flavor was simply unforgettable. It was such an exceptional experience that I knew immediately I had to recreate this masterpiece in my own kitchen as soon as I returned home.

On our journey to Toronto for the Taste Canada Awards, we deliberately chose to take the scenic back roads through the southern part of Quebec. Our mission: to seek out and photograph as many charming covered bridges as we could find. This detour proved to be an incredibly memorable side trip, taking us through stunning countryside, revealing hidden gems, and adding an extra layer of adventure and beauty to our Canadian holiday. Each bridge told its own story, framed by the beautiful autumn landscape, making the drive itself a cherished part of the experience.

* * * * *

Kitchen Frau Notes: Crafting the perfect Maple Crème Brûlée begins with selecting the right ingredients and understanding a few key techniques. These notes will guide you to achieving that irresistible creamy custard and the signature crackling sugar crust every time.

I highly recommend using the darkest maple syrup you can find, such as Canada No. 3 or “very dark” strong taste. The darker the syrup’s color, the more intense and robust its flavor, which is precisely what you want for this dessert. Since we aim for maximum maple impact without making the custard overly sweet, a concentrated flavor allows you to use less syrup. If your only option is a lighter grade maple syrup, you can increase the amount to ⅓ cup (80ml) to ensure a pronounced maple taste, though the depth of flavor might still differ from a darker syrup.

While traditional crème brûlée often calls for all heavy cream, I’ve found that incorporating a portion of milk creates a slightly lighter, yet equally luscious custard for this maple variation. This adjustment doesn’t compromise the dessert’s rich, luxurious texture but offers a beautiful balance, allowing the delicate maple notes to shine without being overwhelmed by excessive richness. The result is a wonderfully silky custard that still melts in your mouth.

For that iconic crackled candy sugar layer on top, regular granulated white sugar is your best friend. Its crystalline structure and melting properties are ideal for achieving the perfect caramelization. Please resist the temptation to substitute with maple sugar or icing sugar. Maple sugar tends to burn unevenly and quickly, developing an unpleasant, bitter char rather than a golden caramel. Icing sugar, with its fine texture and added cornstarch, simply doesn’t caramelize properly and will likely burn unattractively, leaving you with a sticky mess rather than a crisp topping.

Some recipes might suggest using your oven’s broiler to caramelize the sugar, but in my experience, this method often yields inconsistent results. It’s difficult to control the heat precisely, leading to burnt patches or an under-caramelized surface. For consistently perfect results, I wholeheartedly recommend investing in a small culinary torch. These specialized torches are relatively inexpensive and can be found at most hardware stores or kitchen supply shops. Alternatively, if you’re handy, a small propane torch from your garage workbench or toolshed can also do the trick – just ensure it’s clean and safe for food use. A torch provides precise heat control, allowing you to achieve an even, golden, crackling crust every single time, transforming your homemade Maple Crème Brûlée into a professional-grade dessert.

Maple Crème Brûlée Recipe

This recipe yields 6 servings of an exquisite maple-infused dessert, perfect for impressing guests or indulging in a personal treat. The balance of rich custard and sweet maple, topped with a delightful caramelized crunch, makes it truly special.

• 6 large egg yolks
• 2 cups (480ml) heavy cream (whipping cream)
• ¾ cup (180ml) milk
• ¼ cup (60ml) dark maple syrup (Canada No. 3 or very dark strong taste)
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 4 – 6 tablespoons granulated sugar, for caramelizing the tops

Instructions:

1. Preheat your oven to 325°F (170°C). Prepare your baking setup by placing 6 wide, shallow crème brûlée dishes or ¾ cup (180ml) ramekins into a deep baking pan. Depending on the size of your pan, you might need two baking pans to accommodate all the ramekins without overcrowding. Set a kettle or pot full of water to boil; this will be used for your water bath.

2. In a medium-sized bowl, separate the egg yolks from the whites. Crack the egg yolks directly into the bowl (you can save the egg whites for another delicious purpose, like meringues or angel food cake). Whisk the egg yolks thoroughly until they are smooth and uniformly colored. To prevent the bowl from slipping around on your counter during whisking, place it on a damp tea towel.

3. In a separate medium saucepan, combine the heavy cream, milk, dark maple syrup, pure vanilla extract, and a pinch of salt. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer gently around the edges. Be careful not to let it come to a rolling boil, as this can affect the texture of the finished custard.

4. Remove the hot cream mixture from the heat. This next step is crucial for achieving a silky-smooth custard and preventing the eggs from scrambling. While continuously whisking the egg yolks vigorously with one hand, slowly and steadily pour the hot cream mixture into the yolks in a thin stream with your other hand. This process, known as tempering, gradually raises the temperature of the egg yolks without cooking them too quickly.

5. Carefully pour the tempered custard mixture into the prepared ramekins in the baking dish, dividing it evenly among them. Place the baking dishes, now containing the filled ramekins, onto the middle rack of your preheated oven. Gently slide the oven rack out just a few inches – enough to reach in comfortably. Carefully pour the hot water you boiled earlier into the baking pan around the ramekins until it comes about three-quarters of the way up their sides. Take care not to splash any water into the custards themselves. Slowly and smoothly push the oven rack back into its position.

6. Bake for approximately 25 minutes. The custards are done when they are softly set around the edges but still show a slight jiggly movement in the center when gently shaken. Overbaking can lead to a less creamy texture.

7. Once baked, carefully remove the baking pans from the oven and place them onto trivets or thick towels on your counter. Allow the custards to cool within their hot water bath for about 30 minutes. This slow cooling helps prevent cracks and ensures an even set. After 30 minutes, carefully remove the ramekins from the water, wipe them dry, and transfer them to the refrigerator. Chill them for a minimum of 8 hours, or ideally, 24 hours, to allow them to set completely and for the flavors to fully meld. Proper chilling is essential for the perfect crème brûlée experience.

8. Just before serving, take the chilled custards from the refrigerator. Sprinkle 1 tablespoon of granulated sugar evenly over the top surface of each custard. If your dishes are taller with a smaller surface area, use only about 2 teaspoons of sugar per custard to avoid an overly thick or clumpy caramel layer.

9. Using your culinary torch (or a clean workbench torch), carefully flame the top of each custard. Move the torch constantly and evenly over the sugar, melting and caramelizing it until it forms a beautiful, golden-brown crust. The key is to keep the torch moving to prevent the sugar from burning in any one spot, though a few darker patches are perfectly acceptable and can even add a delicious, slightly smoky depth of flavor.

10. If you’re not serving the crème brûlées immediately, return them to the refrigerator. However, for the best textural contrast, serve them within 1 hour of caramelizing, as the crunchy sugar tops will gradually begin to soften over time in the refrigerator.

Serves 6.

Bon Appetit!

Ready to explore more culinary delights or discover new tips for your kitchen? Don’t miss out!

Sign up here to receive new Kitchen Frau recipes directly to your email inbox. Each recipe comes with a handy and useful kitchen tip, ensuring you’re always learning and improving your cooking skills!

If you enjoy my recipes and culinary insights, I’d be absolutely thrilled if you followed me on social media! Find me on Instagram for visual inspiration, on Pinterest for recipe ideas, on Twitter for quick updates, and on Facebook to join our growing community. Your support would truly make my day!

And don’t forget to PIN IT to save this incredible Maple Crème Brûlée recipe for later! Simply hover over the stunning image below and click the ‘Pin it’ button to add it to your dessert board. This rich and easy-to-make dessert is sure to impress everyone!

You might also like these delightful dessert recipes:

Dreamy Coconut and White Chocolate Mousse: A light, airy, and truly heavenly dessert that’s simple to prepare yet utterly luxurious.

Honey Vanilla Quinoa Pudding: A wholesome and comforting pudding, gently sweetened with honey and infused with warm vanilla, perfect for a healthy yet indulgent treat.

Mini Lemon Coconut Pavlovas: Delicate, crisp meringue shells filled with bright lemon and tropical coconut flavors, an elegant and refreshing dessert for any occasion.

Baked Rhubarb Compote over Silky Swedish Cream: A unique and sophisticated dessert featuring tart baked rhubarb paired with a smooth, rich Swedish cream, offering a beautiful balance of flavors and textures.