Print

Maple Crème Custard with Salted Hazelnut Caramel Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy maple-infused custard topped with a luscious salted hazelnut caramel sauce. This elegant dessert is perfect for special occasions and sure to impress!

Ingredients

Scale

For the Maple Crème Custard:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup maple syrup (preferably dark for deeper flavor)
  • 1 tsp vanilla extract
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • Pinch of salt

For the Salted Hazelnut Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 tsp sea salt (or to taste)
  • 1/4 cup toasted hazelnuts, roughly chopped

Instructions

 

  1. Prepare the Maple Crème Custard:
    • Preheat the oven to 325°F (163°C). Prepare a baking dish or individual ramekins.
    • In a medium saucepan, combine the heavy cream, milk, maple syrup, and vanilla extract. Heat over medium heat until hot but not boiling, stirring occasionally.
    • In a bowl, whisk together the egg yolks, sugar, and salt until smooth and slightly lightened in color.
    • Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
    • Strain the custard through a fine-mesh sieve to remove any curdled bits.
    • Pour the mixture into a baking dish or divide evenly among ramekins.
    • Place the dish(es) in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
    • Bake for 45-50 minutes, or until the custard is set but slightly jiggly in the center.
    • Let cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
  2. Make the Salted Hazelnut Caramel Sauce:
    • In a medium saucepan, combine the sugar and water. Heat over medium-high heat, swirling occasionally, until the sugar dissolves and turns a deep amber color.
    • Remove from heat and carefully whisk in the butter until smooth.
    • Gradually add the heavy cream, whisking until the caramel is smooth and glossy (be cautious, as it may bubble up).
    • Stir in the sea salt to taste and the toasted hazelnuts.
    • Allow the caramel sauce to cool slightly before serving.
  3. Assemble the Dessert:
    • Spoon or drizzle the salted hazelnut caramel sauce over the chilled custard just before serving.
    • Garnish with extra toasted hazelnuts for added texture and flavor.

Notes

  • For a deeper maple flavor, use Grade A Dark or Grade B maple syrup.
  • The caramel sauce can be made ahead of time and reheated gently before serving.

Nutrition

Find it online: https://easyfoodflash.com/maple-creme-custard-with-salted-hazelnut-caramel-sauce/