"Attempting a classic crème brûlée recipe might sound more complicated than it actually is, but once you get a handle on this easy-to-make and guaranteed-to-impress dessert, you may want to experiment. A chef-approved way to elevate your next treat is to reach for maple syrup. Though substituting maple syrup for sugar requires some attention to the amount added to recipes, a touch of pure maple syrup can add unique sweetness to the crème brûlée you flame up and serve."
"According to "Dessert Wars" champion and pastry chef Jess Lewis of Piped Pastry Shop, using maple syrup to sweeten desserts channels a warm, oaky flavor into your recipe. You'll want to add this sweetener intentionally into the bowl you're mixing egg yolks in. Pay careful attention to how much of the maple syrup you pour into the bowl so you don't add too much, ultimately changing the texture of the final dessert."
"Particularly when making crème brûlée, you'll need to be mindful of the last-step caramelization process that defines the crown of your treat. Adding too much maple syrup can impact the result of this signature aspect of a well-made crème brûlée, so be sure to balance ratios accordingly. Experiment with using a dark maple syrup or a bourbon barrel maple syrup for added depth of flavor."
A small amount of pure maple syrup can add warm, oaky sweetness to crème brûlée when substituted for part of the sugar. Add maple syrup directly into the egg yolk mixture and measure carefully to avoid altering custard texture. Excess maple can interfere with the final caramelization that forms the signature crisp top, so balance ratios accordingly. Dark or bourbon-barrel maple syrups deepen flavor. Roasted salted pecans make a crunchy, balancing garnish. Ramekins can be made a day ahead and chilled, then torched or broiled just before serving for best presentation.
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