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Maple Crème Custard with Salted Hazelnut Caramel Sauce Recipe

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3.8 from 71 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish with Hazelnuts: Remove the caramel sauce from heat and stir in the toasted chopped hazelnuts for a crunchy, nutty contrast.
  9. 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

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