Maple Crème Custard with Salted Hazelnut Caramel Sauce

Oh, where do I even begin with this one? Maple Crème Custard with Salted Hazelnut Caramel Sauce is one of those desserts that feels like a warm hug from the inside. The smooth, velvety crème custard is the perfect balance of rich and sweet, with the maple syrup adding just the right touch of warmth and depth. But then, just when you think it can’t get any better, you pour that homemade salted hazelnut caramel sauce over the top. Trust me, you’ll be spooning up every last drop, and maybe even fighting over the last bite. This one’s a total showstopper.

Why You’ll Love Maple Crème Custard with Salted Hazelnut Caramel Sauce

Here’s why this dessert is a total winner:

• Decadently Delicious: The crème custard is rich and silky, with the maple syrup giving it a comforting, almost nostalgic flavor. The salted hazelnut caramel is what really makes this dessert extraordinary, with its nutty crunch and perfectly balanced sweetness.
• Perfect for Any Season: The maple flavor makes this perfect for fall, but the luscious caramel sauce and hazelnut crunch give it a versatility that makes it enjoyable year-round.
• Impress Your Guests: Whether you’re hosting a dinner party or just making something special for yourself, this dessert is guaranteed to wow. It’s elegant, yet surprisingly easy to make.
• Make-Ahead Magic: The crème custard can be made a day ahead, so all you need to do is whip up the caramel sauce before serving. How easy is that?
• Great Texture Contrast: The smooth custard pairs perfectly with the slightly crunchy caramel sauce, creating a texture contrast that’s pure bliss in every bite.

Ingredients

Let’s talk about the simple, yet oh-so-delicious ingredients that make this dessert so irresistible:

For the Maple Crème Custard:

• Heavy Cream: This gives the custard its creamy richness and smooth texture.
• Whole Milk: Balanced with the cream, the milk keeps the custard from being too heavy.
• Egg Yolks: The magic ingredient that gives custard its silky smoothness.
• Maple Syrup: Adds a natural sweetness with a comforting, earthy flavor.
• Vanilla Extract: A touch of vanilla rounds out the sweetness and adds depth.
• Sugar: Just a little sweetness to balance the flavors.

For the Salted Hazelnut Caramel Sauce:

• Granulated Sugar: The base of the caramel, which will melt down into that golden, gooey goodness.
• Butter: Adds richness and smoothness to the caramel sauce.
• Heavy Cream: To make the sauce velvety and dreamy.
• Salt: A pinch of sea salt to enhance the caramel’s flavor and balance the sweetness.
• Toasted Hazelnuts: These add a lovely, nutty crunch that complements the caramel beautifully.
• Vanilla Extract: A little extra depth to the caramel sauce.

(Note: The full ingredient list, including measurements, can be found in the recipe card below.)

Instructions

Ready to make some dessert magic? Let’s get started!

Make the Maple Crème Custard

1. Heat the Dairy: In a medium saucepan, combine the heavy cream, milk, and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Remove from heat.
2. Whisk the Eggs: In a separate bowl, whisk together the egg yolks and sugar until smooth and creamy.
3. Temper the Eggs: Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly. This process, called tempering, prevents the eggs from scrambling.
4. Cook the Custard: Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This can take around 5-8 minutes. Be patient, and don’t rush the process!
5. Strain the Custard: Pour the custard through a fine-mesh strainer into a bowl to remove any bits that may have formed. This ensures a silky smooth texture.
6. Chill: Let the custard cool slightly, then transfer it to individual serving cups or a large dish. Cover and refrigerate for at least 2 hours, or until fully chilled.

Make the Salted Hazelnut Caramel Sauce

1. Cook the Sugar: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a golden amber color. Be careful not to burn it!
2. Add the Butter and Cream: Once the sugar has melted, carefully add the butter and stir until it’s completely melted and the mixture is smooth. Slowly add the heavy cream, stirring constantly. The mixture will bubble up—don’t worry, that’s normal!
3. Finish the Sauce: Stir in the salt and toasted hazelnuts. Let the sauce simmer for another 2-3 minutes, until it thickens slightly.
4. Cool the Sauce: Remove the caramel sauce from the heat and let it cool for about 10 minutes before pouring it over the chilled crème custard.

Assemble and Serve

Once the custard has chilled and the caramel sauce is ready, it’s time to assemble!

1. Pour the Sauce: Drizzle the salted hazelnut caramel sauce generously over the top of the custard, letting it cascade down the sides.
2. Garnish: Add a few extra chopped toasted hazelnuts on top for crunch and a little extra flair.
3. Serve and Enjoy: Serve immediately or refrigerate for a bit longer to let the flavors marry. Enjoy the sweet, nutty, and creamy goodness in every bite.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook]
Total Time: [Total time needed]

How to Serve Maple Crème Custard with Salted Hazelnut Caramel Sauce

This dessert is a star on its own, but here are a few ways to make it even more memorable:

• Pair with Fresh Fruit: Serve it alongside fresh berries or apple slices for a fresh contrast to the rich custard and caramel.
• With a Cup of Coffee: The sweetness of the custard pairs wonderfully with a bold cup of coffee or espresso. It’s like a cozy dessert experience.
• Chilled or at Room Temperature: If you prefer, let the crème custard come to room temperature before serving for a softer, more pudding-like texture.

Additional Tips

• Make Ahead: The custard can be made a day ahead and stored in the fridge. Just make the caramel sauce just before serving.
• Nuts: If you’re not a fan of hazelnuts, you can easily swap them for toasted almonds, pecans, or walnuts for a slightly different flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The caramel may harden when chilled, so just warm it up slightly before serving.

FAQ Section

Q1: Can I use something other than maple syrup?
A1: You can, but maple syrup gives this dessert a unique flavor that’s hard to replicate. However, honey or agave syrup could be good alternatives if you want a slightly different sweetness.

Q2: Can I make this without the caramel sauce?
A2: Absolutely! The crème custard is delicious on its own, but the salted hazelnut caramel sauce really takes it to the next level.

Q3: How do I store leftovers?
A3: Store the custard in an airtight container in the fridge for up to 3 days. Reheat the caramel sauce before serving if it’s become too thick.

Q4: Can I freeze the custard?
A4: It’s best enjoyed fresh, but you can freeze the custard for up to 1 month. Just make sure it’s in an airtight container and let it thaw completely before serving.

Q5: Can I use another type of nut for the caramel sauce?
A5: Yes, you can swap in other toasted nuts like almonds or walnuts if hazelnuts aren’t your thing. Each nut will add its own unique flavor to the caramel sauce.

This Maple Crème Custard with Salted Hazelnut Caramel Sauce is one of those desserts that will make your heart skip a beat. Rich, sweet, and just the right amount of salty—it’s a treat you’ll crave again and again. Enjoy!

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