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dom's Maple Creme Brulee

domyz

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I'm playing a lot with FA's gourmet flavors these times, and I'm starting to really understand them and how they react together. An authentic Canadian crème brulée, diketones free !


Maple Creme Brulee

*all Flavourart unless specified
  • 1.50% Vienna Cream
  • 1.50% Maple syrup
  • 0.75% Jamaican Rum
  • 0.75% Fresh Cream
  • 0.25% Caramel
  • 0.25% Brown sugar (TPA)
  • Optional 0.50% Cocoa (adds burnt bitterness,strongly suggested, see below)
Warning: While not being over-flavored, this recipe is "knock your socks off" sweet, on the edge of unsustainable for some. If you'd like it less sweet, try 1% Maple syrup, 0.50% Jamaican Rum and do the optional 0.5% Cocoa. If it's still too sweet, try adding some base for diluting.

Twist: For a Caramel crème brulée, forget the Maple Syrup and Jamaican Rum, and triple both Brown sugar and Caramel.

Catalan cream is Flavourart version of "creme brulee" and it contains notes of cream, eggs, brown sugar and a little bit of cinnamon, and this cinnamon doesn't belong here. This cinnamon taste like unsweetened cookies, and that's not the desired effect here. I decided to use Vienna Cream which is much more neutral, and much better here.

Jamaican Rum mixes so well with maple, you won't believe it. It deepens the maple taste and adds to the baked effect of the cream by blending it's complex note to the recipe. It also add some sweetening for this recipe (Like if it was not enough already...:) )

Fresh Cream will brighten the whole recipe, blending sharp notes and will add a dairy tone to that dessert mix. It is needed to the creamy aspect of the recipe.

Brown sugar and Caramel will boost the burnt sugar taste of the cream. If you like your “crème” less “brûlée/burnt”, remove them. There is already some caramel note in the cream as the maple syrup does contains some caramel attributes.

The optional Cocoa will boost the “burned” effect, by giving it a bitter note, like the very top surface of burnt part of the cream would taste if you put fire on it a tad too long. This will remove some sweetness. I strongly suggest you try the recipe with it, I absolutely love the effect of this. It also adds a tiny hint of cocoa powder taste on the crème, almost undetectable (you won't taste chocolate) . It's the way I would cook it in the kitchen, so why not here ;)
 
Last edited:

Semi Reduction

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This looks yummy. Maple syrup on my to get list now
 

DeadShort

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Looks appetizing Dom !
you think some cap's maple pancake syrup would sub for the flavor art ?
gonna try it anyway on my next mixing session.
 

domyz

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This looks yummy. Maple syrup on my to get list now
added to my growing list of recipes to try. It combines several of my favorite flavors so I expect it will be great! Thanks!
Thanks! Beware if you copied it: I just did some minor tweaking after vaping it all night long, to improve it
Looks appetizing Dom !
you think some cap's maple pancake syrup would sub for the flavor art ?
gonna try it anyway on my next mixing session.
It would probably be good. A flavoring with diketones has always a good taste in creamy recipes IMO, but I avoid them for health related purpose. (I suspect this CAP pancake has some diketones in it)
 
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JimScotty0

Member For 4 Years
Thanks! Beware if you copied it: I just did some minor tweaking after vaping it all night long, to improve it

It would probably be good. A flavoring with diketones has always a good taste in creamy recipes IMO, but I avoid them for health related purpose. (I suspect this CAP pancake has some diketones in it)
I don't have Jamaican Rum so I am going to give it a try with Irish Cream instead and double the brown sugar and caramel since I don't have maple syrup either. What other changes have you tweaked?
 

MysticRose

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Brown sugar and Caramel will boost the burnt sugar taste of Catalan cream. If you like your “crème” less “brûlée/burnt”, remove them. There is already some caramel note in the cream, and maple syrup does contains some caramel attributes.

I'm playing a lot with FA's gourmet flavors these times, and I'm starting to really understand them and how they react together.
*I will play with it in the next couple days, but it's good like that. An authentic Canadian crème brulée, diketones free !


Maple Creme Brulee


  • 2.00% Vienna Cream
  • 1.50% Maple syrup
  • 1.00% Jamaican Rum
  • 0.75% Fresh Cream
  • 0.25% Caramel
  • 0.25% Brown sugar (TPA)
  • Optional 0.50% Cocoa (adds burnt bitterness, see below)
Warning: While not being overly flavored, this recipe is VERY sweet, could even be too much for some people.
Twist: For a Caramel crème brulée, forget the Maple Syrup and double both Brown sugar and Caramel.

Catalan cream is flavourart "creme brulee" and it contains notes of cream, eggs, brown sugar and a little bit of cinnamon, and this cinnamon doesn't belong here. I used Vienna Cream which is much more neutral, and much better here.

Jamaican Rum mixes so well with maple, you won't believe it. It deepens the maple taste and adds to baked effect of the cream by add it's complex note to the recipe.

Fresh Cream will brighten the whole recipe, blending sharp notes and will add a dairy tone to that dessert mix. It is needed to the creamy aspect of the recipe.

Brown sugar and Caramel will boost the burnt sugar taste of Catalan cream. If you like your “crème” less “brûlée/burnt”, remove them. There is already some caramel note in the cream, and maple syrup does contains some caramel attributes.

The optional Cocoa will boost the “burned” effect, by giving it a bitter note, like the top burnt part of the cream would taste, and will remove some sweetness. It also adds a tiny hint of cocoa powder taste on the crème, almost undetectable (you won't taste chocolate) . It's the way I would cook it in the kitchen, so why not here ;).
This sounds really good and I am going to try it. But, I am also confused. You say that Brown sugar and caramel will boost the burnt sugar taste of the Catalan Cream, but there is no Catalan Cream listed in the recipe. And you started off by saying you used Vienna instead? Does the brown sugar and caramel add that burnt sugar taste to the vienna cream then?

Just trying to clarify as I am learning, and will put that down in my little tips and tricks section please :)
 

domyz

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Brown sugar and Caramel will boost the burnt sugar taste of Catalan cream. If you like your “crème” less “brûlée/burnt”, remove them. There is already some caramel note in the cream, and maple syrup does contains some caramel attributes.


This sounds really good and I am going to try it. But, I am also confused. You say that Brown sugar and caramel will boost the burnt sugar taste of the Catalan Cream, but there is no Catalan Cream listed in the recipe. And you started off by saying you used Vienna instead? Does the brown sugar and caramel add that burnt sugar taste to the vienna cream then?

Just trying to clarify as I am learning, and will put that down in my little tips and tricks section please :)
Yes I started by using Catalan, and I did not quite like the cinnamon part of it. It did not belong there. I retried my recipe using only vienna cream and the recipe is now cleaner, and creamier. Sorry for the confusion I will edit my post.

And yes brown sugar and caramel are 2 flavors that tastes like cooked sugar, caramel being darker and brown sugar being brighter. They both contribute to the baked sugar taste of this cream. I strongly suggest Cocoa for a bitter burnt top surface, I don't even know why I posted it as optional !

Like I said on top, I posted this recipe too early. I was still working on it so I made some changes. I'm still improving it and it should settle in a day or two. Thanks for your understanding and sorry for the "currently in development" posting of this recipe.
 
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MysticRose

Bronze Contributor
Member For 4 Years
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Yes I started by using Catalan, and I did not quite like the cinnamon part of it. It did not belong there. I retried my recipe using only vienna cream and the recipe is now cleaner, and creamier. Sorry for the confusion I will edit my post.

And yes brown sugar and caramel are 2 flavors that tastes like cooked sugar, caramel being darker and brown sugar being brighter. They both contribute to the baked sugar taste of this cream. I strongly suggest Cocoa for a bitter burnt top surface, I don't even know why I posted it as optional !

Like I said on top, I posted this recipe too early. I was still working on it so I made some changes. I'm still improving it and it should settle in a day or two. Thanks for your understanding and sorry for the "currently in development" posting of this recipe.
Awesome, thank you. Going to try this for sure, once my missing maple and cocoa arrives. And add the brown sugar caramel combo to my tip book. Thank you so much for the recipe and help learning :)
 

Heng

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This is really tasty. Thank you!
 

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