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Disney Recipe: Maple Crème Brûlée from Epcot’s Le Cellier Steakhouse

I’ve tried a lot of Disney Crème Brûlée, and this one is definitely near the top of the list!

Time to head over to Epcot and into fan (and DFB!) favorite Le Cellier Steakhouse for today’s Disney recipe!

The Maple Crème Brûlée here has got to be one of the most-often ordered desserts on the menu, and it’s very clear why! The super creamy custard has exactly the right amount of sweet maple flavor — and it’s perfect for the holidays!

So while we can’t provide a Moosehead or a serenade by Off Kilter to complete the virtual trip to Epcot’s Canada Pavilion, this decadent dessert will go a long way to putting a smile on your face!

Maple Crème Brûlée from Epcot's Le Cellier Steakhouse

Maple Crème Brûlée

Serves 6
Ingredients:
2 3/4 cups heavy cream
1/2 cup whole milk
1/2 cup plus 2 tablespoons granulated sugar
9 egg yolks
1 1/2 tablespoons maple extract
12 teaspoons sugar for caramelized topping
6 ginger-flavored cookies

Preparation:
Preheat oven to 325°F. Place six 3/4-cup custard cups in large roasting pan. Combine cream, milk, and sugar in a medium saucepan over medium heat. Slowly bring mixture to a simmer, whisking constantly to dissolve sugar. When sugar is dissolved, stir every few minutes while the mixture is heating to avoid scalding.

When small bubbles appear around the edges, remove milk mixture from heat. Whisk egg yolks and maple extract together in a large bowl. Slowly add hot cream mixture to egg yolk mixture, whisking constantly.

Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Refrigerate until thoroughly cool.

Sprinkle 2 teaspoons sugar evenly over each custard. Working with one custard at a time, hold kitchen torch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes. (If you don’t have a kitchen torch, preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes, then chill until topping hardens, about 2 hours.) Top with a ginger-flavored cookie.

Are you a big fan of Le Cellier’s creme brulee, or will you be making this scrumptious dessert during the holiday season? Let us know in the comments below!

Recipe Source: D23

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5 Comments

  1. Kathy says:

    Perfect timing! My husband’s birthday falls on Thanksgiving this year, so he doesn’t get to pick his birthday dinner. We’re going to do that over that weekend. His absolute favorite meal is the filet mignon, truffle butter sauce and wild mushroom risotto from Le Cellier. First tried it at Le Cellier in Oct of last year, and then made it for him in Nov. Now this year, we can top it off with one of his favorite desserts too!

  2. CanadiansLoveWDW says:

    @Kathy, the truffle butter sauce is easy to make and is very very good…

  3. AJ says:

    Kathy — How wonderful! I wish I could come over for dinner!

    CanadiansLoveWDW — Send me a package full! :-)

  4. Disney Karen says:

    Love Love Love the Maple Creme Brule from Le Celier. One of my favourites. Always good. Being Canadian has nothing to do with it :).
    Just looking at that pic makes me want one right now .

  5. PastryGoblin says:

    I always thought this would be complicated with atleast one hard to find ingredient and theres not! Can not wait to make this! Thank you for sharing!

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