Maple Creme Custard with Salted Hazelnut Caramel Sauce

There is a lot going on here, all of it delicious. Once you have the separate elements made, it comes together quickly, and is an excellent individual dessert for a dinner party.
Prep Time
2 hours 45 minutes
Cook Time

Salted Hazelnut Caramel Sauce

  •  ½ cup maple syrup
  •  ½ cups granulated sugar
  •  1 Tablespoon corn syrup
  •  ¼ cup heavy cream
  •  2 Tablespoons Unsalted Danish Creamery Butter
  •  ¼ cup chopped, toasted hazelnuts
  •  ¼ teaspoon flaky salt

Maple Custards

  •  2 Tablespoons cornstarch
  •  ⅛ teaspoon Kosher salt
  •  1½ cups whole milk
  •  ½ cup heavy cream
  •  ⅓ cup pure maple syrup
  •  1 Tablespoon granulated sugar
  •  4 large egg yolks
  •  2 Tablespoons Unsalted Danish Creamery Butter
  •  5 mini stroopwafel cookies

Salted Hazelnut Caramel Sauce

  • Combine maple syrup, sugar, and corn syrup in a medium saucepan over medium-low heat. Cook, occasionally stirring, until sugar is dissolved. Brush down sides with a wet pastry brush, if needed.
  • Boil syrup without stirring until the mixture reaches 240°F, about 10 minutes.
  • Remove from heat and add cream and butter; stir until combined. Pour into a glass jar and let cool. Stir in hazelnuts and flaky salt.
  • Refrigerate for at least 1 hour, to thicken. Caramel sauce can be made 3 days ahead of time.

Maple Custards

  • Mix together cornstarch and salt in a medium saucepan. Gradually whisk in milk until smooth and combined. Whisk in cream, maple syrup, sugar and egg yolks.
  • Cook over medium-low heat, whisking constantly, until custard thickens and coats the back of a spoon, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubble. When it begins to bubble, set a timer and whisk for 1 minute.
  • Whisk in butter then pass through a fine mesh sieve into a large bowl. Divide into 5 glasses and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill at least 2 hours.
  • Spoon salted hazelnut caramel sauce (recipe above) on top of the custards. Garnish with a mini stroopwafel cookie and serve.

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