If you’re searching for a dessert that feels like a warm hug on a chilly evening, then your quest ends here with the Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe. This luscious custard is luxuriously creamy with the rich, woodsy sweetness of pure maple syrup gently folded in. The star, however, is that heavenly salted hazelnut caramel sauce drizzled on top — a perfect harmonious balance of sweet, salty, and nutty that elevates every spoonful. It’s an indulgent treat that’s elegant enough for a special occasion but comforting enough for any night in.
Ingredients You’ll Need
Every one of these ingredients is simple yet essential, playing a crucial role in bringing texture, flavor, and that inviting golden color to your custard and sauce. Each element contributes to creating a perfect harmony of richness and depth.
- 2 cups heavy cream: Adds richness and a silky smooth texture to the custard base.
- 1/2 cup whole milk: Lightens the custard slightly while keeping it creamy.
- 1/2 cup pure maple syrup: Infuses the custard with natural sweetness and that unmistakable maple flavor.
- 6 large egg yolks: The foundation that thickens and sets the custard to creamy perfection.
- 1/4 cup granulated sugar: Sweetens the custard just enough without overpowering.
- 1 teaspoon vanilla extract: Enhances the warm flavors and adds depth.
- 1/4 teaspoon salt: Balances sweetness and intensifies the flavors.
- 1/2 cup granulated sugar (for caramel sauce): The base for the luscious caramel.
- 2 tablespoons unsalted butter: Creates richness and that glossy finish in the caramel sauce.
- 1/4 cup heavy cream (for caramel sauce): Softens and smooths the caramel sauce for pouring.
- 1/2 teaspoon sea salt: Adds the essential salted contrast to the caramel’s sweetness.
- 1/4 cup toasted hazelnuts, roughly chopped: Brings crunch and a toasty nutty flavor to the sauce.
How to Make Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
Step 1: Prepare the Maple Crème Custard Base
Start by gently heating together the heavy cream, whole milk, and pure maple syrup in a saucepan over medium heat. Stir occasionally and watch carefully as it approaches a simmer. This warming step infuses the cream with that cozy maple essence without boiling it, which is crucial for maintaining silky texture.
Step 2: Whisk Egg Yolks and Sugar
While your cream mixture warms, whisk the egg yolks with the granulated sugar, vanilla extract, and salt until the mixture is smooth, pale, and slightly thickened. This bright, velvety base is what will transform the custard into an indulgent treat.
Step 3: Temper the Eggs
Slowly pour the warm cream mixture into your egg yolk mixture in a gentle thin stream, whisking constantly. This critical step tempers the yolks, preventing them from scrambling and ensuring a smooth final custard.
Step 4: Cook the Custard to Perfection
Transfer the combined mixture back into the saucepan and gently cook over low heat. Keep stirring constantly and patiently until the custard thickens enough to coat the back of a spoon. Patience here means silky smooth custard with no lumps—a labor of love!
Step 5: Strain and Cool
For a perfectly smooth texture, strain the custard through a fine mesh sieve into a clean bowl. This step removes any curdled bits and ensures the custard’s velvety consistency. Let the custard cool a bit before dividing into serving dishes.
Step 6: Make the Salted Hazelnut Caramel Sauce
In a separate saucepan, melt the 1/2 cup sugar over medium heat, swirling gently until it turns a deep amber caramel. Add the butter and slowly whisk in the heavy cream—be careful as it bubbles up. Stir until smooth and glossy.
Step 7: Add Hazelnuts and Salt
Remove the caramel from heat and fold in the sea salt and toasted hazelnuts. Their crunchy texture and salty punch create the perfect counterpoint to the creamy maple custard.
Step 8: Serve or Chill
Spoon the salted hazelnut caramel sauce generously over the cooled custard. You can serve immediately for a warm experience or chill in the fridge for a refreshing, cool treat later.
How to Serve Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
Garnishes
Sprinkle extra toasted hazelnuts or a light dusting of cinnamon on top to add visual appeal and an extra layer of flavor. A few fresh mint leaves also make a beautiful, fragrant garnish.
Side Dishes
This custard pairs beautifully with lightly spiced baked pears or crisp apple slices. A simple biscotti on the side offers a delightful crunchy contrast to the creamy custard.
Creative Ways to Present
For a fun twist, serve the custard in mini mason jars or glass ramekins to showcase the stunning contrast of the pale custard and rich caramel sauce. You can also layer the custard and sauce in parfait glasses for an elegant, multi-textural dessert experience.
Make Ahead and Storage
Storing Leftovers
Leftover custard and caramel sauce keep well in separate airtight containers in the refrigerator for up to three days. This lets you enjoy your indulgent creation multiple times without any loss of quality.
Freezing
Freezing isn’t recommended for custard as it can change the texture, making it grainy and watery upon thawing. It’s best enjoyed fresh or refrigerated.
Reheating
If you prefer your Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe warm, gently reheat the custard in a double boiler or low heat on the stove, stirring constantly. Warm the caramel sauce separately to drizzle freshly heated topping over the custard.
FAQs
Can I use a different type of nut in the caramel sauce?
Absolutely! While hazelnuts add a wonderful flavor, toasted pecans or almonds would also pair beautifully with the maple custard and salted caramel.
What is the best way to toast hazelnuts?
Toast them in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until fragrant and lightly browned. This enhances their natural nuttiness perfectly.
Why does the custard need to be strained?
Straining removes any small lumps or cooked egg bits that can disrupt the velvety smooth texture that makes this custard so special.
Can I make this recipe vegan?
This custard relies on dairy and eggs for its creamy texture and structural integrity, so vegan substitutions would require significant adjustments and may not yield the same result.
How long does it take for the custard to thicken?
Cooking the custard over low heat typically takes about 8 to 10 minutes, but it’s best to watch closely for it to coat the back of a spoon as the perfect indicator.
Final Thoughts
This Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe is a true celebration of cozy flavors and textures that will brighten up any gathering or quiet night at home. Its harmonious blend of creaminess, sweetness, saltiness, and crunch makes it a memorable dessert you’ll want to revisit over and over. Give it a try and watch it quickly become a beloved favorite.
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Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Maple Crème Custard with Salted Hazelnut Caramel Sauce is a luxurious dessert featuring a creamy custard infused with pure maple syrup, topped with a rich salted caramel sauce studded with toasted hazelnuts. The smooth, velvety custard perfectly balances the sweet and salty notes of the caramel sauce, creating an indulgent treat that’s perfect for special occasions or any time you crave a comforting dessert.
Ingredients
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
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 Maple Crème Custard: In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium heat until just simmering, stirring occasionally. Do not bring to a full boil to avoid scalding.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is smooth, pale, and well combined.
- Temper the Eggs: Gradually add the warm cream mixture to the egg yolk mixture in a slow, steady stream while whisking constantly. This prevents the eggs from curdling and ensures a smooth custard base.
- Cook the Custard: Pour the combined mixture back into the saucepan and cook over low heat. Stir constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of a spoon, about 8 to 10 minutes. Be careful not to let it boil.
- Strain and Cool: Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any lumps or curdled bits, resulting in a silky smooth texture. Let it cool slightly before dividing into serving dishes.
- Make the Salted Hazelnut Caramel Sauce: In a separate saucepan, melt the granulated sugar over medium heat, stirring gently until it dissolves and turns a deep amber color. Add the unsalted butter and stir until fully melted and incorporated.
- Add Cream and Seasoning: Slowly pour in the heavy cream while whisking constantly. The mixture may bubble up vigorously, so proceed with caution. Stir in the sea salt and continue cooking the sauce for another 2 minutes to develop flavor.
- Finish with Hazelnuts: Remove the caramel sauce from heat and stir in the toasted chopped hazelnuts for a crunchy, nutty contrast.
- Serve: Drizzle the salted hazelnut caramel sauce generously over the maple crème custard immediately, or refrigerate both custard and sauce separately for later serving. Enjoy chilled or at room temperature.
Notes
- Ensure to whisk the egg yolks constantly while tempering to prevent curdling.
- Do not let the custard boil as it will cause it to curdle.
- Use fresh, high-quality maple syrup for the best flavor.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F (175°C) for 8-10 minutes until fragrant.
- For a smoother caramel sauce, strain it after cooking if desired.
- This dessert can be prepared a day in advance for the custard and sauce separately; assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
