Posted by Grace Massa Langlois on Tuesday, 16th November 2010

I recently picked up the current issue of the Donna Hay Magazine (Issue 51) (my favourite food magazine) where Donna features maple syrup.  I had no idea there were so many different ways to feature this amber elixir!  She gave lots of options but I knew immediately I wanted to make crème brûlée.  I found the most amazing Forelle pears at the market and it couldn’t be denied that Poached Forelle Pears would make the perfect accompaniment to the Maple Crème Brûlée.

A photo of poached Forelle pears in its poaching liquid served in small glass ramekins.

Crème Brûlée is the perfect dessert; quick, easy yet elegant.  It’s perfect for any dinner party.

Here’s a question for you.  How is Crème Brûlée like a chameleon?  Well, just as the chameleon can change it’s colour based on it’s environment, Crème Brûlée can take on entirely new flavours based on the syrup you infuse it with or spices you add.

And finally, one of the best parts about serving Crème Brûlée at a dinner party is that it can be made ahead of time and quickly caramelized just before serving.

A photo of Maple Creme Brulee in white ovenproof dishes served with poached Forelle pears in its poaching liquid and served in glass ramekins.

The marrying of the Maple Crème Brûlée and Poached Forelle Pears provides not only a symphony of flavours but also of textures and sensations.  It provides the three key elements to a magnificent dessert, creamy, crunch and meaty (something to sink your teeth into).

A photo of a bowl of freshly washed Forelle Pears in a pink bowl.

I like to serve the poached pears warm along side the chilled custards.  The combination of the chilled custard and the warm pears wakes up the palette and also provides a comforting feeling (you know that feeling you get when you enjoy a warm slice of apple pie with ice cream?).

A photo of mise en place (maple syrup, vanilla beans, Demerara sugar and Forelle pears) for Maple Creme Brulee and Poached Forelle Pears

The combination of the silky, smooth custard with the crispy, crunch layer of the brûlée is amazing in itself.  Then adding the al dente bite of the pear makes it truly scrumptious!

A photo of a row of Forelle Pears.

Caramelizing two layers of Demerara sugar ensures that sensational cracking sound (music to my ears) you want to achieve when you take your spoon and start tapping the brûlée to uncover the velvety custard.

A photo of two Maple Creme Brulee desserts served in white bowls.

Whether planning a party for 10 or your own party of one, this dessert of Maple Crème Brûlée served with Poached Forelle Pears is certain to be the belle of the ball!

I made a Classic Crème Brulée a while back and I also found a couple of other ways to prepare Crème Brûlée that I wanted to share with you.  One is for Chocolate Crème Brûlée at delicious days.  I can’t wait to try this one! And also this Lavender Crème Brûlée from Cafe Fernando intrigued me because it is not baked in the usually recommended water bath.

A photo of 2 Maple Creme Brulee desserts served with Poached Forelle Pears.

A photo of Poached Forelle Pears in its poaching liquid served in a glass ramekin and pictured with a bundle of vanilla beans.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Custards, Creams & Mousses, Dolci al Cucchiaio, Dolci alla Frutta, Eggs, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts

Comments (29)

29 Responses to “Maple Crème Brûlée with Poached Forelle Pears”

  1. Joanne Says:

    Those are both gorgeous. I love the pear presentation and I bet they taste out of this world. Wonderful post and two great recipes.
    Thanks for sharing.

  2. Grace Says:

    Thanks Joanne, yes they are delicious.

  3. Marly Says:

    Grace, This looks simply amazing. It would be so fun to serve this for a dinner party. I think I could do a veganized version of this recipe and then use your pear sauce topping. Yummmm!

  4. Grace Says:

    That’s a great idea Marly, you could reduce the sauce and it would be wonderful served as a topping.

  5. Nancy/SpicieFoodie Says:

    Both of your recipes are making my mouth water. They look divine! Thanks for sharing.

  6. Grace Says:

    Thanks Nancy!

  7. Chef Dennis Says:

    Hi Gracie
    What a joyous combination of flavors! wow…those pears are magnificent, we don’t see them as often as I would like, and serving them with that delightful creme brulee, just amazing! I would love to be at that table to enjoy those wonderful flavors!
    Your images are breath taking, great job with the set up, I love how you placed the napkins under the cups the splash of color really helps!

  8. Grace Says:

    Thank you very much Dennis. They are indeed a nice treat, I always indulge when the market brings them in.

  9. Tweets that mention Donna Hay's Maple Crème Brûlée Recipe w' Poached Forelle Pears Recipe | La Mia Vita Dolce -- Says:

    […] This post was mentioned on Twitter by Jenna Cole, Grace Langlois. Grace Langlois said: New Blog Post-Maple Creme Brulee with Poached Forelle Pears #desserts #sweets #fruit #fbz […]

  10. Amy Says:

    This sounds wonderful! I love all of the different components of this dessert, the creamy creme brulee, the fruity pears and the maple…yum!

  11. Lindsey @ Gingerbread Bagels Says:

    Grace, I am always so impressed with how absolutely stunning your photos are. Not to mention, EVERYTHING you make looks sooo incredibly delicious. The maple creme brulee is definitely calling my name. YUM! :)

  12. Grace Says:

    What a great way to start the day, thank you Lindsey!

  13. Cherine Says:

    Beautiful presentation!! and gorgeous photos!

  14. Annie Says:

    Wow this is a really classic and elegant looking dessert. I have yet to make creme brulee myself but plan to soon. Great recipes!

  15. A Bowl Of Mush Says:

    Wow what a gorgeous recipe! These look so delicious!!

  16. SMITH BITES Says:

    I am SWOONING over here Grace, just SWOONING! Beautiful photos and a stunning recipe as well – congrats!

  17. Carolyn Jung Says:

    Nothing beats creme brulee for the holidays. Like you said, it’s so great to make ahead. Plus, if you have teenagers in the house, they love blow-torching the tops.

  18. Grace Says:

    Carolyn I’m much to selfish, I like to play around with the torch. I very rarely will give up the fun.

  19. Dustin Baier Says:

    These look really tasty. Pears are always good.

  20. Cookin' Canuck Says:

    I simply can’t get enough of Donna Hay. What a wonderful way to use maple syrup!

  21. Marly Says:

    Congrats for making Food News Journal top blogs with this post!!!

  22. Grace Says:

    Thank you Marly!

  23. Donna Hay's Warm Apple Crumb Cake with Cinnamon and Calvados Recipe | La Mia Vita Dolce Says:

    […] next time I make my Poached Forelle Pears I plan on adding some Calvados to the poaching liquid to add another flavour dimension and I would […]

  24. LunaCafe Says:

    Oh how wonderful. Such brilliant flavors. And your photos SING! …Susan

  25. Grace Says:

    Thank you Susan

  26. Donna Hay's Maple Crème Brûlée Tart Recipe & How to Blind Bake | La Mia Vita Dolce Says:

    […] many desserts, but she does have a huge weakness for Crème Brûlée.  Initially she requested Maple Crème Brûlée but transporting 30 ramekins wasn’t ideal, baking a Custard Tart was.  Plus I need all the […]

  27. Pot de Creme-Florentines-Pots creme-White Chocolate Recipes-Pot Creme | La Mia Vita Dolce Says:

    […] and brûlée just before serving.  Two of my favourites are the Classic Crème Brûlée and the Maple Crème Brûlée.  If you prefer to stay in the chocolate family, Baileys Chocolate Pots de Crèmehas always been a […]

  28. Pear Tart-Pear Recipes-Pear Tarts-Italian Pie-Tart Crust-Pear Pie-Tart | La Mia Vita Dolce Says:

    […] star anise and the cinnamon stick.Add the prepared pears to the poaching liquid and cover with a cartouche.  Gently simmer at medium-low heat until pears are cooked through, flipping pears over halfway […]

  29. CREME DE LA CREME BRULEE | Best Friends For Frosting Says:

    […] syrup and the pears in this recipe are deliciously sweet. Don’t skimp on the seconds of Maple with Poached Forelle Pears (via Grace’s Sweet […]

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