Dairy Farmers of Canada

Canadian Crème Brûlée Recipe with Maple Sugar

What makes a crème brulée Canadian? Maple syrup, of course! Or maple sugar in this case. Use whole cream for the richest results. Delicious warm or cold!

  • Prep: 10 min
  • Cooking: 50 min
Yields 6 - 8 servings
Ramekins with crème brûlée


  • 3 cups (750 mL) Canadian cream 18 % or whipping cream 35 %
  • 6 egg yolks
  • 4 tbsp (60 mL) sugar
  • 1 tsp (5 mL) vanilla extract (or 1 vanilla bean)
  • 1/3 cup (80 mL) maple sugar finely grated
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Preheat oven to 325 °F (170 °C).

Warm cream in double boiler and add vanilla extract. Beat egg yolks with sugar, then gradually beat in warm cream.

Pour mixture into small ramekins or a 8-cup ovenproof dish and place in a pan of hot water.

Bake uncovered in oven for 45 to 50 minutes. Sprinkle with maple sugar and place under grill 1 to 2 minutes or until sugar has caramelised.

Serve warm or cold.

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