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
Scale
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
