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Crème De Maple (maple Pudding) Recipe

Crème De Maple (Maple Pudding) Recipe
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Prepare the ingredients before making Crème De Maple (Maple Pudding) in your home. Then, follow these steps below to serve Crème De Maple (Maple Pudding) for your family or friends.

Ingredients: Crème De Maple (Maple Pudding)

  • Pudding mixture:
  • 2 Egg yolks... (or 2 whole eggs * Refer to the bottom of the ingredients list)
  • 1 Egg
  • 250 ml Heavy cream (a fat content of 45% or more is recommended)...A
  • 175 ml Milk...A
  • 45 grams Maple sugar (can be substituted with granulated sugar)...A
  • 1 [1/2 vanilla bean] or [1/3 teaspoon vanilla bean paste] [Vanilla bean] or [Vanilla bean paste]...A
  • Creme Chantilly
  • 150 ml Heavy cream (leftover from the pudding mixture)...B
  • 12 grams Granulated sugar...B
  • 4 ml Maple syrup...B

How to Make Crème De Maple (Maple Pudding)

If you have prepared the ingredients needed, now time to start cooking. There are 36 steps you must follow to make Crème De Maple (Maple Pudding) in your home by yourself.

    Step 1
  • Take the eggs out of the refrigerator and bring to room temperature before starting to make the pudding mixture.
  • Step 2
  • Put all the A ingredients in a pan. Cook over low heat stirring occasionally until the maple sugar dissolves completely. When the mixture reaches about 40-50 ℃, remove the pan from the heat.
  • Step 3
  • Cool the mixture from Step 2 to about 30℃. If the mixture is too warm, the egg will form lumps. Cooling the mixture too much is not good either. Make sure to cool it to about 30℃.
  • Step 4
  • Combine the egg yolk and the whole egg with a whisk taking care not to make it foamy. Tilt the bowl and move the whisk in straight lines as though you are "cutting" the egg white.
  • Step 5
  • Gradually add the mixture from Step 3 into the Step 4 eggs stirring constantly with a whisk. Once all the mixture is added, stir it well.
  • Step 6
  • Strain the mixture from Step 5 through a fine strainer at least once . The egg white has small lumps which will change the smoothness of the final product, so always strain the mixture.
  • Step 7
  • Pour the Step 6 mixture into a heatproof container. I strain the mixture into a measuring cup before adding it to a container.
  • Step 8
  • Strain again from the measuring cup to the heatproof container.
  • Step 9
  • This mini ramekin holds 55 ml of the mixture. (Ramekin size: 6 cm diameter x 5.8 cm height).
  • Step 10
  • Cover the containers with aluminum foil. * If the container has a lid, use it to cover the container.
  • Step 11
  • Pour some boiling water into a baking tray, place the containers from Step 10 into it and steam bake in a 160℃ oven for 20 minutes. Reduce the temperature to 140℃ and bake for another 25 minutes.
  • Step 12
  • The cooking time varies by the size of the container and the oven that you are using. For reference, the mini ramekins from Step 9 took 15 minutes at 160℃ and 13 minutes in 130℃.
  • Step 13
  • I have explained how to steam bake in the oven here. If you prefer to steam the pudding on the stove, refer to the "Puko chan's recipe".
  • Step 14
  • See my recipe blog for how to steam food in "Staub Mini Round Cocotte". (Japanese only)
  • Step 15
  • "Once a film forms on the surface and the mixture does not fall apart when you tilt the container" or "the center of the pudding jiggles when you gently shake the container" is the perfect time to remove it from the heat.
  • Step 16
  • This is the perfect pudding described in Step 15. This is fresh from oven and barely solid. It is very smooth and creamy.
  • Step 17
  • This is the cross section. The texture is in between a thick cream and solid, but it is set. The bottom part has a creamier texture.
  • Step 18
  • This is after refrigerating the pudding for 2 hours. It is creamy, but has a much more solid texture than the texture of Step 17's pudding.
  • Step 19
  • The heat of my electric oven is rather weak. Check the state after cooking for 15 minutes at 140℃. If the state is as shown in Steps 15 to 17, the pudding is done.
  • Step 20
  • If the pudding is not quite done, add more boiling water to the baking tray and bake it while checking every 5 minutes. If you are making this recipe for the first time, boil some water while baking the pudding.
  • Step 21
  • Be careful to not overcook as wonderful texture will be ruined. It may seem loose right out of the oven, but it will solidify while chilling.
  • Step 22
  • Cool the pudding from Step 15 to room temperature. Wrap tightly with plastic wrap and chill completely in the refrigerator.
  • Step 23
  • Chill the pudding for more than 8 hours and it is done. Drizzle on some maple syrup and enjoy.
  • Step 24
  • My goal was to make a copy-cat recipe of the "Appalaches Maple Pudding" from the sweets store "Le Chocolatier Takagi".
  • Step 25
  • This is the "Appalaches Maple Pudding". This pudding is genius It comes with maple syrup to pour on.
  • Step 26
  • The pudding is topped with smooth and creamy crème Chantilly. It is super delicious and I love it. Now back to my recipe...
  • Step 27
  • When the pudding from Step 22 is chilled for about 1-2 hours, add all the B ingredients in a bowl and beat until soft peaks form. Spread evenly onto the pudding.
  • Step 28
  • Chill the pudding again for at least 5 hours. I like the texture after chilling it overnight.
  • Step 29
  • Look how perfect it is! It is delicious enough as it is, but you can drizzle on some maple syrup for an even nicer touch.
  • Step 30
  • This is the top layer. The hardened creme Chantilly, the pudding and the maple syrup are exquisite.
  • Step 31
  • Next, you will encounter the smooth and creamy pudding layer. The maple syrup coats the pudding and melts in your mouth.
  • Step 32
  • And then comes the even creamier pudding layer. It is almost a cream-like pudding that melts in your mouth.
  • Step 33
  • And the bottom layer is a thick and smooth cream layer. It's great eating this luxurious custard cream.
  • Step 34
  • These multiple textures give different enjoyments at each layer. Please enjoy this patisserie quality "Crème de Maple".
  • Step 35
  • See an easy standard custard pudding recipe that you can make with ingredients on hand at (Recipe ID 1868649): "Mama's Melt-in-Your Mouth Custard Pudding".
  • Step 36
  • This is an easy creamy pudding with gelatin, "Café Mocha Pudding".
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