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Ohio Maple Syrup BrûléeIf you’re looking for a great fall recipe, my Ohio Maple Syrup Brûlée is absolutely delicious on a crisp autumn day. This recipe serves eight people.


For the brûlée sugar

  • 1 cup Light brown sugar
  • ½ cup Granulated sugar

For the custard

  • 3 ¾ cups Heavy cream
  • 1 ¼ cups Ohio maple syrup
  • 10 large egg yolks, beaten


  1. Combine the sugars and mix well
  2. Spread the mixture on a baking sheet and dry it in the oven at 250 F for about an hour
  3. Transfer to a blender, process to a fine powder and set aside
  4. Preheat oven to 350 F
  5. In a bowl, combine the cream, maple syrup and egg yolks and whisk until smooth
  6. Strain through a fine mesh strainer and pour into eight 5-ounce ramekins
  7. Place the ramekins in a shallow roasting pan and put them in the oven
  8. Pour enough hot water into the pan to reach halfway up the sides of the ramekins
  9. Bake for 45 minutes or until the custards are set around the edges but still a little shaky in the center
  10. Carefully remove the pan from the oven, let the custards cool in the water bath and remove when cool and wrap with plastic
  11. Refrigerate for at least eight hours or overnight

To Serve:

  1. Remove plastic wrap and sprinkle each custard with brûlée sugar
  2. Torch the top with a brûlée torch until the sugar caramelizes or place under the broiler in your oven until golden brown and caramelized
  3. Serve immediately
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