Maple Creme Caramel

Maple Creme Caramel

Bring a little bit more maple in your baking, and let Redpath sweeten it! This recipe for Maple Creme Caramel is a lovely reminder of the sweet treat that is pure maple syrup. Drizzling some homemade maple caramel on top of this light and fluffy custard is the perfect dessert for sugar shack season, or simply for an evening indoors.


6 servings


20 minutes


30 to 40 minutes


For the Maple Caramel:

  • 2/3 cup (133 g) Redpath® Granulated Sugar
  • 1/3 cup (80 ml) water
  • 3 tbsp (45 ml) pure maple syrup

For the Custard:

  • 2 ½ cup (600 ml) whole milk
  • ⅓ cup (67 g) Redpath® Granulated Sugar
  • ½ vanilla bean, seeds scraped, pod included
  • 2 eggs
  • 4 yolks
  • ⅓ cup (80 ml) pure maple syrup
  • ½ tsp (3 g) salt


  1. Preheat oven to 300℉ (150℃). Have 6 ramekins prepared.

For the Maple Caramel:

  1. In a heavy-bottomed saucepan, evenly spread the Redpath® Granulated Sugar over the bottom of the pan and the water.            
  2. Place pan over medium-high heat and bring mixture to a boil. Once the sugar begins to change colour, gently swirl to evenly distribute the sugar as it’s caramelizing; make sure not to stir with a utensil. Keep pot on the heat until the sugar turns a deep amber colour. Turn off heat, pour in the maple syrup, swirling to combine.
  3. Immediately pour the maple caramel amongst the ramekins. Tilt each ramekin to ensure that the caramel covers the bottom of each. Place ramekins into a 9 x 13 inch (23 x 33 centimetre) baking dish. Set aside to harden; do not refrigerate. 


For the Custard:

  1. In a medium bowl, whisk together the eggs, pure maple syrup and half of the Redpath® Granulated Sugar.                        
  2. Meanwhile, in a heavy-bottomed saucepan, combine milk, the remaining Redpath® Granulated Sugar, the vanilla bean (seeds scraped and pod, included) and salt together. 
  3. Stir milk mixture over medium heat until it only just begins to boil. 
  4. While whisking, slowly add a ladle of the hot milk into the egg mixture. Continue process until all of the milk is whisked together with the eggs. Strain mixture into a large measuring cup or bowl. Discard vanilla bean.                 
  5. Evenly divide the custard amongst the 6 ramekins. Place the baking dish into the oven with the 6 ramekins evenly-spaced apart. Fill the baking dish with boiling water, at least halfway up the sides of the ramekins to ensure the custards are baked evenly. 
  6. Bake for 30 to 40 minutes, or until the majority of the custard is set. When finished, you will be able to notice a quarter-sized jiggle in the middle of the custards.
  7. Carefully remove the baking dish from the oven. Allow to cool slightly until ramekins can be safely handled. Remove ramekins from the baking dish. Cool completely. 
  8. Place into the fridge to chill; at least an hour. Run a sharp knife around the edge and invert the dessert onto a plate. If chilling longer than an hour, cover each cooled ramekin with plastic wrap before placing into the fridge.         


  • The custard can be made a few days in advance. Make sure to stir well before before dividing into ramekins.
  • Fully-made creme caramels can be made 2 or 3 days in advance, cooled completely, covered with plastic wrap and stored in the fridge.
  • A 3 inch (7.6 centimetre) cinnamon stick can be used instead of, or in addition to, the vanilla bean.