If you know us at all, you know how much we love Epcot. It really is our favorite park to stroll through at the Walt Disney World Resort. We can spend an entire day just wandering through World Showcase. Each pavilion is unique and provides so many interesting things see, experience and enjoy.
It’s also the location where you can find the very best food starting right in the Canada Pavilion with it’s signature dining restaurant, Le Cellier. It’s a classic steakhouse with just the right amount of touches to remind you of the Great White North. That includes their classic dessert with a perfect Canadian twist; their Maple Creme Brûlée. It’s the perfect end to any spectacular Le Cellier meal.
Now, we’re going to show you how to bring this little piece of Canada to your home. Better yet, while a little time consuming, it’s pretty easy to whip up.
Let’s get to it!
Our Ingredients
The list of components for our Maple Creme Brûlée from Le Cellier is not a lengthy one. As a matter of fact, it’s only 6 ingredients long.
The one item you will need plenty of is Eggs. Actually, you’ll really only need the Egg Yolks. So, this can seem a little wasteful if you don’t have a way to re-purpose the Egg Whites. Of course, you can use them for something like an Egg White Omelet. But they can also be used for most anything within which you’d use traditional eggs. For example as a binder for Meatloaf, or to anchor the breading on Chicken. What I’m trying to say is, save the whites. Place them in a sealed container in the refrigerator for up to 7 days.
The one component that may be difficult for you to track down is the Maple Extract. I was unable to find it in my favorite grocery store but was able to stumble across it here. If you can’t locate it in your store, and would prefer not to order it online, you can substitute with Pure Maple Syrup. Just note, this recipe already is a bit on the sweet side. You may want to cut back on the Sugar a bit if you decide to go in this direction.
Let’s get our Canada on!
Getting Started
To begin, you’ll want to add the Heavy Cream, Milk, Granulated Sugar and Salt to the top portion of a double boiler. Heat, stirring occasionally (with a spoon – don’t whip), until the sugar dissolves and the mixture reaches about 110ºF.
Meanwhile, separate the Eggs and place the Egg Yolks into a medium-sized bowl. Whip the yolks until quickly until they are light and fluffy.
Once the Cream Mixture has heated and the Sugar has dissolved, it’s time to add it to the whipped Egg Yolks. You’ll want to do this through a process called “tempering”. This, essentially, allows you to add a heated liquid without “scrambling” the Eggs. To do this, you’ll want to slowly add a little bit of the heated Cream at a time while constantly whisking the Eggs. This will slowly bring the Eggs up to the same temperature. Keep whisking while adding the heated Cream until it has all been incorporated.
Add the Maple Extract and whisk again until well combined.
Next, you’ll want to pass the mixture through a fine strainer into another bowl. This is just in case any of the Eggs became heated a little too quickly. It will strain any of the “scrambled” bits and make sure your Maple Creme Brûlée from Le Cellier is completely smooth.
Baking Time
Now that our Maple Creme Brûlée mixture is complete, it’s time to get it cooking. This will take a while but it’s worth it. Plus you get to relax or do other things while this is happening.
Start by preheating your oven to 275ºF.
Next, place whatever dishes or ramekins that you plan on using into a larger baking pan. I’ll explain why in a moment. Evenly distribute the Creme Brûlée mixture into each dish or ramekin.
Now, add water to the larger baking pan. I can’t tell you the exact amount because that will depend on how large the dishes you’re using are. However, the amount of water that you place in the pan should be enough to reach about halfway up the outside of each Creme Brûlée dish.
- Pro Tip: You can add the water before placing the pans in the oven and that will work just fine. However, you will need to be careful when placing it in the oven. This is because, if you were to happen to get a little unsteady with it and have a little of the water go over the side and into the Creme Brûlée, it may not set up as desired. The best way to avoid this is to place the baking pan with the filled dishes into the oven first. Then you’ll add the water after it’s already inserted like in the picture below. It just helps cut out that middle step that, if you’re clumsy like me, can mess up your dish.
Place in the oven an back at 275ºF for between 2 to 2½ hours depending on the size of the dish you are using. You’ll know they’re done when your desserts are mostly firm but have a little “wiggle” to them when you shake them lightly. (The dishes you see above were done at the 2 hour mark) Allow to cool completely and store in the refrigerator until ready to serve.
Fire it up!
When you’re ready to serve, it’s time to add the portion of this dessert that elevates it from your basic custard. I’m talking about that breakable, glassy, burnt sugar top that makes this dish so special.
To accomplish this, you’ll want to add a little Granulated Sugar to the top of each dessert and shake to distribute it evenly.
Next, you’ll want to melt the top. The easiest way to do this is with a culinary torch. Luckily for me, as you can see in the photo above, I happen to have one of those. (brag, brag, brag) However, if you don’t happen to own one of these little gems, you can also accomplish the same thing using the broiler in your oven. Just place the Sugar topped dishes directly under the broiler. Be sure to keep an eye on them, though. The sugar can burn very quickly. So, just keep the oven open ready to remove them quickly, if necessary.
There you go! Serve and enjoy!
Final Conclusion
Our Maple Creme Brûlée from Le Cellier takes us right to the Great White North. It’s luxurious and earthy all at the same time. (Kind of like Canada!)
First, you get the satisfying “crack” when you insert your spoon (or give it a little whack) through the sugar topping. Then you take a bite and get this luscious, creaminess, complemented excellently by the texture change of the crunchy topping, as the sweetness of Maple comes through in a big way. Whisking you across the border with every spoonful. It’s everything you love from a traditional Creme Brûlée elevated in a perfectly Canadian way.
Make this Disney Dish for your family and bring a little bit of the Canada Pavilion to your home this weekend!
- Serving Suggestion: This is a really decadent and lovely dessert but does trend a little on the sweet side. If you love your desserts on the sweeter side, this will be great for you. However, I would suggest having a little cookie on the side to change the flavor profile from time to time just to make sure it doesn’t get too cloying. Even easier than that, I just sprinkled a little more Salt on the top. It gave it a “Salted Caramel”- like touch that I thought worked really well.
If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.
Maple Creme Brûlée from Le Cellier
Makes Approximately 4 Servings
Ingredients
- 1 cup – Heavy Creak
- 3 oz – Milk
- ¾ cup – Granulated Sugar – Plus more for topping
- Pinch – Salt
- 7 Large Eggs – Separated
- 1 tsp – Maple Extract
Directions
- Place the Heavy Cream, Milk, Granulated Sugar and Salt in the upper portion of a double boiler. Heat, stirring occasionally with a spoon (don’t whip) until the sugar had dissolved and the mixture reaches 110ºF
- Meanwhile, separate the Large Eggs and add the Egg Yolks to a medium-sized bowl. Whisk until light and fluffy; about 1 minute
- Once the Cream Mixture has heated, temper into the Egg Yolks by adding a little at a time while continuously whisking. Continue until all the Cream has been incorporated
- Add the Maple Extract and stir to combine
- Pass the liquid through a fine strainer and distribute evenly to 4 serving dishes or ramekins. Place in a larger baking dish. Fill the larger baking dish with enough water to reach about half way up the outside of the dessert dishes
- Carefully place in an oven preheated to 275ºF and cook for 2 to 2½ hours. The desserts will be done when mostly firm but wiggle slightly when lightly shaken
- Cool completely and reserve in the refrigerator until ready to serve
- When ready for service, top each dish evenly with a small amount of Granulated Sugar and melt with a torch or under a broiler
- Serve immediately
Be sure to check out our other Disney Dishes sweet treats:
Double Chocolate Chunk Cookies from Main Street Bakery
Pumpkin Mickey Waffles with Oven “Fried” Chicken and Candied Pumpkin Seeds
Jolly Holiday Bakery Café’s Pumpkin Muffins
The Pumpkin Cheesecake from Disney Cruise Line
Pumpkin Beignets from Café Orleans
Croissant Doughnuts from Epcot