Maple Creme Brulee by Olivia Dyer & Bridy Fulvio

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Creamy maple custard, topped with the lovely crunchy topping!


  • 8 egg yolks
  • 50g sugar
  • 600ml Pura Meadow vale cream
  • 2 teaspoons Queen maple syrup
  • 3 teaspoons CSR caster sugar, to sprinkle


  1. Pre heat oven to 180°C/160°C fan-forced.
  2. Mix the yolks and sugar together in a small mixing bowl. In a sauce pan bring the cream and maple syrup to the boil then pour on to the yolks and sugar, stirring constantly. Transfer back into the sauce pan and cook until the mixture coats the back of the spoon, being careful not to curdle it.
  3. divide the mixture in to 6 ramekins. Sit these in a roasting tin. Add warm water to the roasting tin, until it comes three-quarters up the sides of the ramekins.
  4. Cook for 12minutes. Remove from the oven and cool. Refrigerate until ready.
  5. To finish the brûlées, sprinkle liberally with caster sugar. If you have a blow torch, use this to brown the sugar. If not, brown the sugar under a pre-heated grill, with the ramekins as close as possible to the heat. The tops of each should turn in to a thin toffee.


Nutritional Analysis

per serve, fat 49.6g, saturated fat 30.5g, protein 5.5g, carbohydrate 12.7g, sodium 35mg, energy 2131kJ (509 Cal), GI high


Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.


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Click here to read Olivia & Bridy’s article on Food Additives


Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions


Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.