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Maple Creme Brulee

Active Time: 7 Hour 25 Minutes

Total Time: 7 Hour 25 Minutes

Serves: 6


Maple Creme Brulee


  • Preheat oven to 325°F. Heat half-and-half in small saucepan over medium heat just until bubbles form around edge.
  • Whisk together Egg Beaters, maple syrup, sugar and vanilla in large bowl until blended. To prevent curdling, SLOWLY whisk in warm half-and-half until well combined. Pour mixture into six 4-ounce ramekins or custard cups. Place ramekins in roasting pan filled 1-inch deep with very hot water.
  • Bake 55 to 60 minutes or until custard has set completely. Remove ramekins from hot water. Cool on wire rack at room temperature 2 hours.
  • Cover ramekins with plastic wrap; refrigerate at least 4 hours or overnight. Uncover just before serving; gently blot tops dry with paper towel.
  • Sprinkle 1-1/2 teaspoons raw cane sugar on each custard; shake to spread sugar in even layer, discarding excess. Ignite kitchen/creme brulee torch and caramelize sugar 1 to 2 minutes or until sugar is deep golden brown.
  • Serve immediately. Garnish with blackberries, if desired.


Serving Size: 6 servings (1 each)
  • Calories 203kcal -
  • Total Fat 9g -
  • Saturated Fat 6g -
  • Cholesterol 30mg -
  • Sodium 75mg -
  • Carbohydrates 26g -
  • Fiber 0g -
  • Protein 5g -