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    Home » Recipes » Gluten-Free Desserts

    Published: Sep 16, 2021 by Jen Wooster

    Maple Creme Brulee

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    close up of creme brulee in shallow ramekin
    creme brulee with bowls of pecans and maple syrup
    maple crème brulee in ramekins, one half eaten

    French creme brulee is a luxurious dessert that is deceptively simple to make. Our latest version has been updated for Fall, a maple creme brulee recipe topped with sweet and salty pecans. The perfect gluten-free dessert recipe!

    maple crème brulee in ramekins, one half eaten

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    Creme brulee is my go-to gluten-free Thanksgiving dessert. While I can make a pretty mean gluten-free pie crust and my gluten-free sweet potato pie is amazing, it is more work. So if I am hosting, I make this creme brulee recipe.

    Besides everyone wants this maple creme brulee! Okay, this creme brulee and our sweet potato crunch... and our gluten-free apple cobbler. But also this special creme brulee recipe!

    We love this recipe because:

    • Naturally gluten-free, no substitutions or hard-to-find ingredients needed
    • The sweetness is balanced with salt
    • Can be made 2 to 3 days in advance, making it the perfect recipe for holiday gatherings
    • Made using the cold method (hint: you can even use a blender)
    Jump to:
    • 🧾Ingredients
    • 🔪 Equipment
    • ⏲️How to Make Creme Brulee
    • 📖 Tips and Tricks
    • 💭 Variations
    • 🌡️ Advanced Prep and Storage
    • More Delicious Fall Dessert Recipes
    • 📖 Recipe
    • ⭐Reviews

    🧾Ingredients

    Creme brulee is traditionally made from egg yolks, sugar, and heavy cream. With traditional French creme brulee flavored with vanilla.

    maple syrup creme brulee ingredients on counter

    Maple Creme Brulee

    • Heavy Cream
    • Eggs- yolks only
    • Maple syrup- Try a bourbon barrel maple syrup for extra flavor
    • Brown sugar- You can substitute granulated sugar but I prefer the brown sugar
    • Vanilla extract
    • Granulated sugar- for caramelizing the tops

    Salted Pecans

    While the pecans are optional, I love the extra pizzazz they give this dessert.

    • Pecans
    • Brown sugar
    • Kosher Salt

    See the recipe card for quantities.

    sweet and slaty pecans ingredients on counter

    🔪 Equipment

    Usually, I don't talk much about the equipment needed to make recipes but creme brulee does require a few specific items.

    First off, you need ramekins. A shallow ramekin is key to the baking time and getting the perfect crunchy sugar topping to creamy custard ratio. While you can use deeper ramekins, they are actually made for puddings and custards, not traditional creme brulee.

    Second, you need a roasting pan large enough to fit the ramekins. When making creme brulee the ramekins are set in another pan for baking.

    Finally, you need a kitchen blow torch. I use an industrial torch (don't laugh- being gluten-free I make a lot of creme brulee), but for years I used a smaller one.

    Can you make creme brulee without a blow torch?

    Yes, you can broil the creme brulee to caramelize the top. Preheat your broil with the rack in the 2nd highest position. Broil for 2 to 3 minutes, rotate the pan, and broil for another 2 to 3 minutes. Continue until the sugar caramelizes. Rest for a few minutes to cool the ramekins and harden the sugar.

    Can you make creme brulee without ramekins?

    Yes. Use a ceramic or glass pie plate or another shallow dish. Be sure it is small enough to fit in your roasting pan as it still requires a water bath. It will take longer to cook.

    ⏲️How to Make Creme Brulee

    There are two methods for making creme brulee. The "hot" method is created by whisking egg yolks in a double boiler with sugar and incorporating the cream.

    The "cold" method whisks together the egg yolks and sugar until ribbons are formed. Then, cold heavy cream is whisked into the yolk mixture.

    Both creme brulee methods then bake the custards in a bain-marie. A bain-marie is simply a water bath. Where the ramekins are placed in a roasting pan that is then filled with water.

    I always use the cold method. simply because I find it easier and I eliminate the risk of scrambling the eggs.

    Step 1- Prep

    Preheat oven to 300 F degrees. Put on a kettle to warm 4 cups of water for the bain-marie (aka water bath). Or you can just use a saucepan.

    Separate the egg yolks from the whites. The whites can be reserved for another use such as meringues or egg-white omelets.

    Step 2- Whisk the Yolks and Cream

    In a large mixing bowl, whisk together egg yolks and brown sugar until the sugar has begun to dissolve and ribbons form. You won't get full thick ribbons like with granulated sugar.

    Whisk in the maple syrup. Add cream and vanilla, and continue to whisk until well blended.

    You can also do this step in a blender!

    Step 4- Bake in a Water Bath

    Place the ramekins in a large roasting pan. Evenly divide the cream mixture between the four ramekins.

    You can pour it through a fine-mesh strainer to remove any bubbles or foam. This will give you a smoother even top but is a totally optional step.

    Pull the rack partially out of the oven. Place the roasting pan on the rack BEFORE filling it with water.

    Add the warm water to the roasting pan. You want to add enough to come up at least halfway up the sides of the ramekins. Do not overfill.

    Carefully slide the rack back into the oven and bake until the custard trembles slightly when gently shaken. About 40 to 50 minutes.

    step by step instructions for maple creme brulee recipe

    Step 5- Cool and Caramelize

    Let the ramekins cool in the water bath for 30 minutes. Remove the molds from the water bath and place them on a cooling rack for 30 minutes. Then refrigerate for at least 2 hours before serving; the custards will finish setting in the refrigerator.

    To serve, sprinkle 1-2 teaspoons of sugar over the top of the custards. For best results, use a small handheld torch to caramelize. Otherwise, place under a preheated broiler until caramelized. Keep a close eye- it happens fast!

    Top with salted pecans and serve immediately.

    Salted Pecans

    Start by dry toasting the pecans in a skillet over medium heat. While pecans are toasting combine the brown sugar, water, and kosher salt in a small bowl.

    Drizzle the sugar mixture over the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture and the water begins to evaporate.

    Immediately remove from heat and spread the pecans on a piece of wax paper to cool. Cool for 1 to 2 hours to prevent sticking. Once cooled store in an airtight container until you are ready to use.

    📖 Tips and Tricks

    This easy creme brulee recipe is almost foolproof. However, there are some common creme brulee mistakes we should review.

    Not using a shallow ramekin. For consistent baking, the shallow ramekins provide the best chance for a creamy texture. Deeper dishes run the risk of being too soft on the inside and overdone on the outer edges.

    Skipping the water bath. The bain-marie prevents the custard from drying out and cracking. Do not skip this step!

    Not heating the water. Warm, not boiling, water helps accelerate the heating process without drying out the custard.

    creme brulee with bowls of pecans and maple syrup

    Getting water in the pudding. I recommend lining the roasting pan with paper towels and placing the ramekins on top. This prevents them from sloshing around. Using a funnel and pouring the water into the pan once it is placed on the oven rack is a key to reducing the chance of water sloshing in.

    Forgetting to separate the egg yolks. It seems obvious but using the whole egg is the surefire to ruin the creme brulee.

    Using fancy sugars. When it comes to caramelizing the sugar, straightforward granulated sugar works best for creme brulee.

    💭 Variations

    Pumpkin Spice Creme Brulee

    Add 1 ½ teaspoons pumpkin pie spice with the vanilla extract and bake as usual.

    Maple Bourbon Creme Brulee

    Add 1 to 2 tablespoons of bourbon with the vanilla extract and bake as usual.

    close up of creme brulee in shallow ramekin

    🌡️ Advanced Prep and Storage

    The pecans can be made 3 to 5 days in advance and stored at room temperature in an airtight container.

    The creme brulee can be made through the cooling stage up to 3 days in advance. To store, place ramekins on a sheet pan and cover them with plastic wrap.

    Once caramelized the creme brulee is best eaten that day. However, leftovers can be wrapped with plastic wrap and stored in the fridge.

    More Delicious Fall Dessert Recipes

    • Pumpkin cookies with icing and spices stacked on counter.
      Gluten-Free Pumpkin Cookies
    • different shape gluten free gingerbread cookies
      Gluten-Free Gingerbread Cookies
    • gluten free spice cake decorated with candied oranges
      Spice Cake (Gluten & Dairy Free)
    • Pecan pie in a white pie pan.
      Gluten-Free Pecan Pie

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    maple creme brulee

    Maple Creme Brulee

    A classic French style creme brulee flavored with maple and topped with sweet and salty pecans.
    Servings: 4
    Prep: 15 mins
    Cook: 50 mins
    Chilling Time 2 hrs
    Total: 3 hrs 5 mins
    5 from 12 votes
    PRINT PIN SAVE

    Equipment

    • Mixing bowl
    • Whisk
    • Shallow Ramekins
    • Roasting pan
    • Torch

    Ingredients
      

    Maple Creme Brulee

    • 1 ½ cups heavy cream
    • 5 egg yolks
    • ¼ cup maple syrup
    • 1 tablespoon brown sugar
    • 1 teaspoon vanilla extract
    • 4-6 teaspoon granulated sugar for caramelizing

    Salted Pecans

    • 2 teaspoons brown sugar
    • 1 teaspoon water
    • ¼ teaspoon kosher salt
    • ½ cup pecan pieces
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    Instructions
     

    Maple Creme Brulee

    • Preheat oven to 300 F degrees. Put on a kettle to warm 4 cups of water.
    • In a large mixing bowl, whisk together egg yolks and brown sugar until the sugar has dissolved and ribbons form. Whisk in the maple syrup.
      5 egg yolks, ¼ cup maple syrup, 1 tablespoon brown sugar
    • Add cream and vanilla, continue to whisk until well blended.
      1 ½ cups heavy cream, 1 teaspoon vanilla extract
    • Place the ramekins in a large roasting pan. Evenly divide the cream mixture between the four ramekins. You can pour it through a strainer to remove any bubbles or foam.
    • Add the warm water to the roasting pan. You want to add enough to come up halfway up the sides of the ramekins.
    • Carefully transfer to the oven and bake until the custard trembles slightly when gently shaken. About 40 to 50 minutes.
    • Let the ramekins cool in the water bath for 30 minutes. Remove the ramekins from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for up to 3 days) before serving; the custards will finish setting in the refrigerator.
    • To serve, sprinkle 1-2 teaspoons of the sugar over the top of the custards. For best results, use a small handheld torch to caramelize. Otherwise, place under a preheated broiler until caramelized. Keep a close eye- it happens fast!
      4-6 teaspoon granulated sugar
    • Top with salted pecans and serve immediately.

    Salted Pecans

    • In a small bowl, combine brown sugar, water, and kosher salt.
      2 teaspoons brown sugar, 1 teaspoon water, ¼ teaspoon kosher salt
    • In a medium skillet over medium heat, toast pecans for 2 minutes, stirring occasionally to prevent burning.
    • Drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture.
      ½ cup pecan pieces
    • Immediately remove from heat spread the pecans on a piece of wax paper to cool. Cool for 1 to 2 hours to prevent sticking. Once cooled store in an airtight container until you are ready to use.
    Rate this Recipe

    Notes

    • Place paper towels in the roasting pan to prevent the ramekins from sliding around.
    • If you don't have ramekins this recipe can be made in a small casserole dish or glass pie pan. It will need to be small enough to fit inside your larger roasting pan.
    • It is important to spread the sugar evenly when caramelizing; if it is too thick or too thin in places, the caramelization will not be even across the top.

    Nutrition

    Calories: 566kcal | Carbs: 28g | Protein: 7g | Fat: 49g | Fiber: 1g
    Author: Jen Wooster
    Course:: Dessert
    Cuisine: French, Thanksgiving
    Keyword creme brulee, gluten free creme brulee, spiced creme brulee
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Check out our Maple Creme Brulee web story!

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      Recipe Rating




    1. Mark says

      September 16, 2021 at 2:12 pm

      5 stars
      You’re recipe is great! The combination of salty and sweet makes the difference.

      Reply
      • Jen says

        September 16, 2021 at 2:42 pm

        5 stars
        Thanks Mark!

        Reply
    2. Jason says

      September 16, 2021 at 12:46 pm

      5 stars
      Looks fantastic, can’t wait to try it.

      Reply
    3. Paige says

      September 16, 2021 at 11:23 am

      5 stars
      So delicious! I loved the crunchy topping as well. Really great flavor and texture.

      Reply
      • Jen says

        September 16, 2021 at 1:07 pm

        5 stars
        Thanks for being the guinea pig and giving it a try!

        Reply

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    Greetings!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

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