La Madeleine-Style Crème Brûlée

Savor this velvety classic reimagined with organic dairy and minimally processed sweeteners for a clean, holistic treat.

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Ingredients

  • 2 cups organic heavy cream
  • 5 organic egg yolks
  • 1 tsp vanilla bean paste
  • 3 tbsp organic maple syrup
  • 1 pinch flaky sea salt
  • 2 tbsp organic maple sugar or coconut sugar (for the caramelized topping)
  • 1 tbsp grass-fed butter (for greasing)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Stand mixer — Hands-free creaming and whipping — the most time-saving machine in a baker's kitchen.
  • Kitchen scale — Baking by weight is more accurate than cups — 1 g = 1 g, always.
  • Silicone baking mat — No parchment waste, uniform browning, nothing sticks.

Instructions

  1. Preheat oven to 300°F (150°C) and lightly grease four 6oz ramekins with melted grass-fed butter.
  2. In a saucepan, combine the organic heavy cream and vanilla bean paste over medium-low heat until steaming, then remove from heat.
  3. In a separate glass bowl, whisk together the egg yolks, maple syrup, and sea salt until slightly pale in color.
  4. Slowly pour the hot cream into the egg mixture in a thin stream while whisking constantly to temper the eggs without scrambling them.
  5. Strain the mixture through a fine-mesh sieve into the prepared ramekins for a perfectly smooth texture.
  6. Place ramekins in a deep baking dish, then pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35–40 minutes until the edges are set but the center still jiggles slightly.
  7. Refrigerate the custards for at least 4 hours (or overnight) to firm up properly.
  8. Just before serving, sprinkle a thin, even layer of maple or coconut sugar over each chilled custard and use a kitchen torch to melt it into a crisp, golden caramel shell (or broil 1–2 minutes, watching closely).

FAQ

Is this Madeleine-Style Crème Brûlé free from refined sugars?

Yes, it uses organic maple syrup and honey instead of refined sugar.

What makes this recipe non-GMO?

All ingredients are specifically mentioned as organic or sourced from non-GMO origins.

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