Chef Henry's' Maple Creme Brulee


This autumn take on classic creme brulee comes from Palmer House Hilton Executive Chef Stephen Henry.


  • 4 ounces of granulated sugar to the recipe
  • 2 eggs slightly beaten
  • 1 egg yolk slightly beaten
  • 1/3 cup 100% maple syrup
  • 1 tsp vanilla extract
  • 1 cup half and half


  1. Combine all ingredients mixing thoroughly with a wire whisk. Strain thru a fine strainer
  2. Divide the mixture into 4 ea 6 ounce baking ramekins, place ramekins onto a deep baking tray.
  3. Pour warm water into the baking tray until it reaches half way up the sides of the ramekins.
  4. Bake in a 350 degree oven for about 35 minutes or until a knife inserted comes out clean.
  5. Let the brulee cool, sprinkle a good amount of sugar evenly on the top of each ramekin and place under a medium broiler watching carefully until the sugar begins to caramelize.

Stephen Henry is the executive chef at Palmer House Hilton in Chicago. Click here for more Thanksgiving recipes from top-rated Chicago chefs.


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