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
Scale
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.
