There’s something truly magical about the way creamy custard meets the warm, rich sweetness of maple syrup, and when drizzled with a salted hazelnut caramel sauce, it takes indulgence to a whole new level. This Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe captures that perfect balance of flavors and textures, making it a dessert that feels both luxurious and comforting. Whether you’re serving it after a special dinner or simply craving something sweet, it’s a recipe you’ll want to return to again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, creating the perfect texture, flavor, and richness that make this dessert irresistible. From the creamy dairy base to the crunchy toasted hazelnuts, every component is straightforward yet important.
- 2 cups heavy cream: Provides the luscious, velvety base for the custard’s rich texture.
- 1/2 cup whole milk: Lightens the cream slightly for a balanced custard consistency.
- 1/2 cup pure maple syrup: Adds natural sweetness with a distinctive maple flavor that defines the custard.
- 6 large egg yolks: The key to achieving that smooth, creamy custard structure.
- 1/4 cup granulated sugar: Sweetens the custard subtly to enhance all flavors without overpowering.
- 1 teaspoon vanilla extract: Adds warmth and deep flavor, complementing the maple beautifully.
- 1/4 teaspoon salt: Balances the sweetness and heightens all the other flavors.
- 1/2 cup granulated sugar (for caramel): Essential for crafting the silky caramel sauce with a perfect golden color.
- 2 tablespoons unsalted butter: Adds richness and smoothness to the caramel sauce.
- 1/4 cup heavy cream (for caramel sauce): Creates the creamy texture in the caramel that contrasts wonderfully with the crunchy nuts.
- 1/2 teaspoon sea salt: Introduces that delightful salty kick in the caramel sauce.
- 1/4 cup toasted hazelnuts, roughly chopped: Provides texture, nuttiness, and visual appeal as the crowning touch of the sauce.
How to Make Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
Step 1: Prepare the Maple Crème Custard Base
Start by warming the heavy cream, whole milk, and maple syrup together in a medium saucepan over medium heat. Keep an eye on the mixture and stir occasionally until it just starts to simmer, but avoid a full boil to keep the creamy flavors intact and smooth.
Step 2: Whisk the Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks with granulated sugar, vanilla extract, and salt until the mixture turns smooth and pale. This step is crucial because it ensures your custard will be silky without any graininess.
Step 3: Temper the Eggs
To avoid scrambled eggs in your custard, slowly pour the warm cream mixture into the egg yolks in a steady stream while whisking constantly. This gradual combining creates a smooth custard base by gently warming the eggs.
Step 4: Cook the Custard Until Thickened
Return the mixture to the saucepan and cook on low heat, stirring continuously. You’ll want to cook until the custard thickens enough to coat the back of a spoon—about 8 to 10 minutes. Patience here guarantees that luscious, creamy texture without curdling.
Step 5: Strain and Cool the Custard
For the smoothest final result, strain the custard through a fine mesh sieve into a clean bowl. Allow it to cool slightly before pouring it into serving dishes. This removes any lumps and perfects the custard’s silkiness.
Step 6: Make the Salted Hazelnut Caramel Sauce
In a clean saucepan, melt the granulated sugar over medium heat, stirring gently until it melts into a deep golden caramel. Remove from heat and whisk in the unsalted butter carefully, followed by the heavy cream, which will cause bubbling. Stir until smooth and glossy.
Step 7: Add Salt and Toasted Hazelnuts
Stir in sea salt and the toasted hazelnuts, then return the sauce to a gentle simmer for about 2 minutes to marry the flavors. Once done, remove it from the heat and let it cool slightly, preparing it for that perfect drizzle over your custard.
Step 8: Serve or Chill
You can serve this dessert immediately for a warm, comforting treat, or refrigerate it for a chilled custard experience. Either way, your Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe is ready to impress.
How to Serve Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
Garnishes
A few toasted hazelnuts sprinkled on top or a light dusting of cinnamon adds another layer of aroma and texture. A delicate drizzle of the salted caramel sauce right before serving creates a glossy, irresistible finish that catches the eye and the palate.
Side Dishes
This custard shines on its own, but if you want to add a complementary side, fresh berries or a simple almond biscotti pair beautifully. The brightness of fruit or crunch of biscotti offsets the creamy, rich custard perfectly.
Creative Ways to Present
Try serving the custard in clear glass ramekins for an elegant touch that shows off its smooth texture. For a fun twist, layer the custard and caramel sauce in parfait glasses with crushed hazelnut praline for added crunch and drama.
Make Ahead and Storage
Storing Leftovers
Place any leftover custard and sauce in airtight containers and refrigerate. The custard will keep its creamy consistency for up to 3 days, making it perfect for prepping ahead and enjoying later.
Freezing
While custard textures can be delicate, this recipe freezes reasonably well if tightly wrapped. Freeze both custard and sauce separately in freezer-safe containers to preserve flavors, and consume within one month for best quality.
Reheating
Reheat custard gently in a double boiler or microwave in short bursts to avoid scrambling. The caramel sauce can be warmed on the stove over low heat, stirring frequently to keep its glossy texture intact.
FAQs
Can I use another type of nut instead of hazelnuts?
Absolutely! Pecans or walnuts offer a similar crunch and flavor profile that complements the caramel nicely, though the distinctive hazelnut aroma is part of this recipe’s charm.
Is pure maple syrup necessary, or can I substitute with another sweetener?
Pure maple syrup is key for that unique flavor that defines this custard, but you could substitute with honey or a mild corn syrup if needed—just expect a slightly different taste and aroma.
Why is it important not to boil the custard?
Boiling causes the eggs to scramble, ruining the custard’s smooth texture. Cooking slowly and stirring constantly ensures a perfectly creamy custard without lumps.
Can I make this dessert vegan?
This recipe relies heavily on dairy and eggs for texture and richness, so a vegan version would need significant adaptations, like using plant-based milks and egg substitutes, but the classic flavor combination would be challenging to replicate.
What’s the best way to toast hazelnuts for the sauce?
Toast hazelnuts in a dry skillet over medium heat, shaking frequently until golden and fragrant, about 5-7 minutes. This boosts their flavor and crunch dramatically.
Final Thoughts
The delightful harmony of creamy maple custard topped with salty, nutty caramel sauce in this Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe is a real crowd-pleaser that’s sure to win hearts and satisfy any sweet tooth. It’s the kind of dessert you’ll want to keep in your back pocket for special occasions or whenever you want to treat yourself and loved ones to something truly special. Go ahead, make it today and savor every luscious bite!
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Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This luxurious Maple Crème Custard topped with a rich Salted Hazelnut Caramel Sauce combines creamy, sweet, and nutty flavors in a smooth dessert perfect for special occasions or cozy evenings. The custard is gently cooked on the stovetop and enhanced by the warming notes of pure maple syrup, complemented by a buttery salted caramel sauce studded with toasted hazelnuts for added texture and depth.
Ingredients
Maple Crème Custard
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup pure maple syrup
- 6 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Salted Hazelnut Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 cup toasted hazelnuts, roughly chopped
Instructions
- Prepare the Maple Crème Custard: In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium heat until just simmering, stirring occasionally. Be careful not to bring the mixture to a full boil.
- Whisk the Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is smooth and pale in color.
- Temper the Eggs: Gradually pour the warm cream mixture into the egg yolk mixture in a slow, steady stream while whisking constantly to prevent the eggs from curdling.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat. Stir continuously until the custard thickens and coats the back of a spoon, about 8 to 10 minutes. Avoid boiling to ensure a smooth texture.
- Strain the Custard: Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps or curdled bits. Allow it to cool slightly before portioning into individual serving dishes.
- Make the Salted Hazelnut Caramel Sauce: In a separate pan, melt the granulated sugar over medium heat until it turns a deep amber color. Carefully stir in the unsalted butter until melted and combined.
- Add Cream and Salt: Slowly pour in the heavy cream while whisking constantly to prevent clumping, as the mixture may bubble vigorously. Stir in the sea salt for a balanced flavor.
- Finish the Sauce: Stir in the roughly chopped toasted hazelnuts and let the sauce simmer for an additional 2 minutes to meld the flavors. Remove from heat and allow to cool slightly.
- Serve: Spoon the salted hazelnut caramel sauce over the maple crème custard immediately or chill the custard first and serve the sauce slightly warm on top for contrast. Enjoy!
Notes
- Do not overheat the custard to avoid scrambling the eggs; constant stirring and low heat are key.
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 10 minutes or until fragrant. Let cool before chopping.
- The caramel sauce can be made ahead and reheated gently before serving.
- For a dairy-free version, substitute heavy cream and milk with coconut cream and coconut milk, respectively.
- Keep the custard refrigerated if serving later; consume within 2 days for best freshness.
