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Maple Crème Brûlée Recipe
Maple Crème Brûlée
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
The Cuisine of Quebec City and its region
Total time: less than 15 minutes

Prep. time: A few minutes
Cooking time: A few minutes
Cooling time: 3 hours

Difficulty: Easy
Chef's Note

Daniel Vézina shares his version of crème brûlée with an authentically Quebec flavor.

For 4 servings

- 400 ml (1 1/2 cups) Crème fleurette
- 4 Egg yolks
- 75 ml (5 tbsp.) Maple Syrup
- Maple Sugar or granulated sugar
  1. In a saucepan, whisk the egg yolks into the maple syrup;
  2. in another pan, bring the cream to the boiling point and gradually stir into the egg mixture;
  3. return the saucepan to the heat and cook gently until the mixture has thickened – be careful not to let it boil!
  4. pour into individual ramekins; refrigerate.


  1. Sprinkle each custard with maple sugar or granulated sugar;
  2. caramelize with a crème brûlée torch or by placing under the broiler for a moment;
  3. garnish with a few slices of fresh fruit.
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