If you’re looking to dazzle your taste buds and impress anyone you serve, this Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe is an absolute winner. It perfectly balances the silky smoothness of the custard with the rich, nutty caramel sauce that has a hint of sea salt to elevate every bite. The luxurious maple syrup imparts a warm sweetness that you’ll find utterly irresistible, making it a dessert that’s delightfully comforting yet decadently sophisticated all at once.
Ingredients You’ll Need
Don’t be fooled by the humble list of ingredients for this recipe—each one plays a crucial role in creating the luscious textures and harmonious flavors that define this dessert. From the creamy dairy to the toasted hazelnuts, every element has its part in making this custard unforgettable.
- Heavy cream (2 cups): Brings rich creaminess and a velvety texture to the custard base.
- Whole milk (1/2 cup): Lightens the custard for that perfectly silky mouthfeel without overwhelming richness.
- Pure maple syrup (1/2 cup): The star sweetener that adds depth and warm, natural sweetness.
- Large egg yolks (6): Provide structure and that luscious custard body you crave.
- Granulated sugar (1/4 cup for custard): Just enough to balance sweetness without overpowering the maple.
- Vanilla extract (1 teaspoon): Enhances and rounds out all the flavors with its sweet floral notes.
- Salt (1/4 teaspoon): A pinch to amplify sweetness and balance the custard perfectly.
- Granulated sugar (1/2 cup for caramel): For creating the beautifully rich and nutty caramel sauce.
- Unsalted butter (2 tablespoons): Adds silkiness and rich flavor to the caramel.
- Heavy cream (1/4 cup for caramel): Makes the salted hazelnut caramel smooth and luscious.
- Sea salt (1/2 teaspoon): Brings out the savory contrast and highlights the caramel’s complexity.
- Toasted hazelnuts (1/4 cup, roughly chopped): For that wonderful crunch and nutty aroma that pairs perfectly with the caramel.
How to Make Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
Step 1: Prepare the Maple Crème Custard
Start by gently warming the heavy cream, milk, and pure maple syrup in a saucepan over medium heat. Keep a close eye to bring it just to a simmer—this delicate warming helps to infuse the maple flavor without losing its subtlety. You don’t want the mixture to boil, so this step takes a little patience but trust me, it’s worth every second.
Step 2: Whisk the Egg Mixture
While the cream mixture is warming, whisk together the egg yolks, sugar, vanilla extract, and salt in a bowl until you achieve a smooth, pale blend. This step is essential: the airiness of the eggs helps give your custard an irresistible lightness despite its richness.
Step 3: Temper the Eggs
Now, slowly pour the warm cream mixture into the egg yolk mixture in a steady stream, whisking constantly. This tempering process is crucial because it prevents the eggs from scrambling and ensures your custard will be silky smooth. Take your time here—rushing can lead to an uneven texture.
Step 4: Cook the Custard
Pour your combined mixture back into the saucepan and cook over low heat. Stir consistently with a wooden spoon or spatula until the custard thickens enough to coat the back of a spoon, about 8 to 10 minutes. If your custard gets too hot and boils, it will curdle, so keep the heat gentle and steady for perfect results.
Step 5: Strain and Cool
Once thickened, strain the custard through a fine mesh sieve to catch any bits that may have clumped together. This step guarantees a luxuriously smooth finish. Then, let it cool just slightly before scooping into serving dishes. Cooling allows the custard to set beautifully without losing any of that creamy texture.
Step 6: Prepare the Salted Hazelnut Caramel Sauce
In a clean saucepan, melt the granulated sugar over medium heat, letting it caramelize into a deep amber color. As the sugar transforms, add the unsalted butter and stir to combine. Slowly whisk in the heavy cream while being cautious—the mixture will bubble up. Stir until smooth, then sprinkle in the sea salt and fold in the toasted hazelnuts. Let the sauce simmer for another couple of minutes before removing it from the heat for that irresistible combination of sweet, salty, and nutty flavors.
Step 7: Drizzle and Serve
Pour the warm salted hazelnut caramel sauce over the slightly cooled custard, allowing the flavors to mingle. This final touch makes your dessert look stunning and tastes like a slice of heaven. Whether served immediately or chilled for later, each spoonful is a harmonious dance of textures and flavors.
How to Serve Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
Garnishes
To bring your presentation to the next level, consider garnishing with a sprinkle of extra toasted hazelnuts or a light dusting of finely grated dark chocolate. Fresh thyme or a small edible flower adds a touch of elegance for special occasions. These little details do wonders for making your dessert look as magnificent as it tastes.
Side Dishes
This custard pairs beautifully with fresh berries or a crisp, tart fruit compote that adds refreshing contrast. A simple biscotti or almond tuile also complements the creamy custard with a satisfying crunch, creating a well-rounded dessert experience.
Creative Ways to Present
For a stunning effect, serve the custard in clear glass ramekins or small mason jars, allowing the layers and caramel drizzle to show through. You can even create a trifecta dessert with layers of crushed hazelnut cookies or granola in between custard layers for added texture and visual appeal. Presentation is part of the fun, and this recipe lends itself wonderfully to playful, elegant serving ideas.
Make Ahead and Storage
Storing Leftovers
This custard keeps beautifully in the fridge for up to three days. Store it covered tightly with plastic wrap or in an airtight container to prevent it from absorbing other flavors. The sauce can be stored separately in a jar and gently reheated before serving to maintain its luscious texture.
Freezing
While freezing is possible, the texture of the custard might change slightly upon thawing, becoming a bit grainy due to the dairy content. If you choose to freeze, use airtight containers and consume within one month. Allow it to thaw overnight in the fridge before reheating gently.
Reheating
To reheat, place the custard in a warm water bath or gently microwave it on low power in short bursts, stirring in between to avoid overheating. Warm the salted hazelnut caramel sauce separately over low heat, stirring until it is smooth and pourable again. Avoid high heat to keep the integrity of the delicate flavors and textures.
FAQs
Can I use a different type of nut instead of hazelnuts?
Definitely! Pecans or almonds work beautifully in the caramel sauce if you want a different nutty twist. Just make sure to toast them first to bring out their full flavor.
What can I substitute for maple syrup if I don’t have any?
While pure maple syrup is integral to the unique flavor of this custard, you can substitute with honey or agave nectar in a pinch, though the final taste will differ slightly.
Is it possible to make this recipe dairy-free?
You can use coconut cream and almond milk as alternatives, but the texture will be less traditional custard and more of a coconut-based pudding. The sauce will also need adjustments for butter substituting with coconut oil or a vegan butter.
How do I know when the custard is done cooking?
The custard is ready when it thickly coats the back of a spoon and a finger drawn across leaves a clear line. Be patient and keep the heat low to avoid curdling.
Can I prepare this dessert a day ahead?
Absolutely! It often tastes even better after resting overnight in the fridge, allowing the flavors to meld beautifully. Just add the caramel sauce right before serving for the freshest taste and texture.
Final Thoughts
This Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe is a true celebration of flavors and textures that will quickly become a beloved classic in your kitchen. It’s elegant enough for special occasions but comforting enough to enjoy anytime you want a sweet, soothing treat. I can’t wait for you to try it and fall in love with its creamy richness and perfectly balanced sweetness.
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Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This decadent Maple Crème Custard with Salted Hazelnut Caramel Sauce is a luscious and creamy dessert that perfectly balances the sweet, rich flavors of pure maple syrup and caramel with a hint of sea salt and crunchy toasted hazelnuts. It’s an elegant treat ideal for impressing guests or savoring a cozy night in.
Ingredients
For the 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
For the 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 custard base: In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat the mixture over medium heat until it just starts to simmer, stirring occasionally to prevent scorching, but do not let it come to a full boil.
- Mix egg yolks and sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture turns smooth and pale in color.
- Temper the eggs: Slowly pour the warm cream mixture into the egg yolks in a thin stream while whisking constantly. This gradual mixing prevents 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 enough to coat the back of a spoon, about 8 to 10 minutes. Be careful to avoid boiling to keep the texture smooth.
- Strain the custard: Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps or curdled bits. Let it cool slightly, then divide among serving dishes.
- Make the caramel sauce: In a clean saucepan, melt the granulated sugar over medium heat until it turns an amber color, swirling gently to cook evenly.
- Add butter and cream: Remove the pan from heat and carefully stir in the unsalted butter until melted. Slowly whisk in the heavy cream; the mixture may bubble vigorously—continue stirring until smooth.
- Finish with salt and hazelnuts: Stir in sea salt and toasted hazelnuts, then return the sauce to low heat and simmer gently for 2 more minutes. Remove from heat and allow to cool slightly.
- Serve: Drizzle the warm salted hazelnut caramel sauce over the maple crème custard and enjoy immediately, or refrigerate the custard for later serving.
Notes
- Ensure the cream mixture is warm but not boiling before adding to the egg yolks to avoid scrambling.
- Constant stirring during custard cooking is key to prevent lumps and achieve a smooth texture.
- When making caramel, avoid stirring with a spoon to prevent crystallization; swirling the pan gently is preferable.
- To toast hazelnuts, spread them on a baking sheet and roast in a 350°F (175°C) oven for about 8-10 minutes until fragrant.
- This custard is best served chilled with freshly made warm caramel sauce for a delightful contrast.
- Leftover custard can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
