We Cook! Mill’s Tavern’s Maple Creme Brulee – Edward Bolus

by Executive Chef Edward Bolus, Mill’s Tavern

Maple Crème Brûlée

Whip up Mill’s Tavern’s specialty Maple Crème Brûlée for dessert! Rich, creamy custard infused with the sweetness of maple syrup baked to a delicate perfection and finished with a crisp caramelized sugar topping, this is one irresistible dessert experience that flawlessly balances richness and sweetness.

Ingredients (for ½ Batch):

• 3 quarts heavy cream, divided
• 10 oz. (1 ¼ cups) maple syrup
• 25 egg yolks (495 grams)
• 1 ½ tsp salt
• 1.5 oz. (3 tbsp.) granulated sugar

Ingredients (for Full Batch):

• 5 quarts heavy cream, divided
• 12 oz. (1 ½ cups) maple syrup
• 50 egg yolks (990 grams)
• 1 tbsp. salt
• 3 oz. (6 tbsp.) granulated sugar

Instructions:

1. Preheat the oven to 300°F.
2.  In a large bowl, combine the yolks and maple syrup with 2 quarts (½ batch) or 4 quarts (full batch) of heavy cream. Set it aside.
3. In a saucepan, heat the remaining 1 quart of cream with the sugar and salt until all of the granules dissolve.
4. Temper the heated cream mixture into the yolk and maple syrup mixture. Mix thoroughly.
   1. Use the mixture immediately or refrigerate it overnight to allow flavors to develop.
5. Prepare a water bath in a baking dish and place ramekins on a flat sheet pan. Fill the baking dish with hot water.
6. Pour the crème brûlée mixture into the ramekins on the sheet pan.
7. Bake in the oven at 300°F.for 20-30 minutes (or until set). The brûlée will appear jiggly when done. Avoid overbaking.
8. Remove it from the oven and let cool. Refrigerate until thoroughly chilled.
9. Prior to serving, sprinkle a thin, even layer of sugar on top of each brûlée. Use a torch to melt the sugar until it forms a crispy top.

*Note: Be careful not to overbake the brûlée. If small bubbles appear, it’s an indicator of overbaking. The goal is a slightly jiggly set.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.