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Immerse yourself in the world of exquisite flavors with our barrel-aged maple syrup collection. Our barrel-aged maple syrup is more than just a culinary condiment; it's a thoughtful and unique gift that shows your appreciation for the finer things in life. Surprise your loved ones with the gift of gourmet indulgence, and watch their faces light up with joy. Order our trio of flavours today and treat yourself and your loved ones to a memorable taste adventure.
Do you flood your pancakes/waffles/French toast with so much maple syrup that you at times question whether they are simply a vehicle for your favorite sweetener, and have nothing to do with breakfast at all?
OH.MY.GOSH. That looks so good. I was just thinking of how to incorporate maple into Thanksgiving this year. My last attempt (not bad, not great) was to add maple syrup to whipped cream as a topping to Pecan Pie. I like this better.
*Raises hand* Yes! I adore maple syrup and always keep a bottle in my fridge along with a nutmeg for grating. Now I just wish I had a fluted pie pan as pretty as yours (mine are flat-rimmed, culled from garage sales and family attics). Then, and only then, could I make something so gorgeous. (Though I reckon flat or fluted, the flavor is just the same.) Thanks for the Thanksgiving dessert inspiration!
I really love your writing and the photos. Not sure I could be tempted to make this particular pie though as I am not a maple syrup lover. But, I have enjoyed some of the other recipes on your site. Thanks! Happy thanksgiving!
All that to say, for the bake sale yesterday (Tuesday), I make the nutmeg maple cream pie. It was a fabulous hit! Several people came to me afterward, asking for the recipe. So, of course, I directed them to your site.
Made this for a Winter Olympics party. AWESOME!! The perfect amount of maple-y sweetness. Your site has always had the perfect dish for whatever taste I am craving. Thanks!! p.s. Made your Challah as well. My FIRST success at bread baking! I am addicted.
I had been thinking about making the recipe for a long time, and finally made it this year for Thanksgiving. I used Grade B maple syrup, which I think made it turn out a little darker. The taste was good (clearly got the nutmeg and maple flavors) but too sweet for my preferences. Not sure exactly how to adjust for that without messing up the consistency, but might try using a bit less maple syrup and replacing with a tad more cream (?).
La classe! This Québécois family says yay to this recipe! We changed the maple syrup to 1 cup then reduced to 3/4 cup. And my Mamere served it with a brûlé top, or with extra nutmeg sprinkled on top. Ah, ma bouche! Thank you for this recipe! More Québécois recipes, please!
Hi. I am desperate to make his pie because we love maple syrup-flavored desserts, however we are not huge nutmeg fans. Is it possible to substitute something else, like ginger, or is it possible to leave it out (or reduce the amount)? If I include it, will the nutmeg be very obvious to a group of people who are nutmeg-adverse?
this looks amazing! one question..does the custard bake up relatively firm? I have recently discovered pure maple sugar and have been using in place of sugar where I want to impart maple flavor (whip cream!)..it is pricey but I could see putting it a top this dessert and caramelizing the top creme brûlée style..
Oh yes!
Thanks for a fabulous blog. Always inspirational and always my go to for recipes.
I have been looking for the perfect way to use my HUGE bottle of maple syrup that our dear friends lugged all the way back from Canada for us and it looks like this is the one!
2007? Wow. It is definitely time to give this a try.
This is my go-to pie when I want to make something both unusual and impressive. Everyone loves it! Also, I now live in Morocco and was all set to make it when I realized I was low on maple syrup, and as it is Ramadan all the grocery stores that would import American food products were closed. I ended up substituting honey for about two thirds of the maple syrup and it was delightful! It came out tasting a bit more like maple flan, but still good. Rave reviews all around. :)
Maybe mine tasted so overwhelmingly of nutmeg because I grated it fresh, but next time I would only use 1/4 tsp, if that. I hardly tasted the maple, though the friend who took the leftovers home told me that when he had it a couple of days later the maple flavor was stronger. I wanted to love this!
While maple syrup can look and taste the same, it can come from forests that are managed in dramatically different ways. Park-like maple monocultures may appeal to our tidy aesthetic and increase sap production over the short-term, but they support relatively low numbers of birds and bird species. In contrast, biologically and structurally diverse sugarbushes offer great places for birds to forage, find cover, and raise their young. They are also likely to have better long-term sap production, fewer forest health problems, and be better able to adapt to the stresses of climate change.
Look for the label. To recognize and support participating maple producers for their good work, look for maple syrup containers with the label indicating the syrup was produced in a Bird-Friendly forest habitat. Maple sugarbushes are inherently good for birds, but forests that are intentionally managed with birds in mind are even better!
One of the oldest forest preserves in DuPage County, the 81-acre Maple Grove is the largest remnant of the vast maple forest that became Downers Grove. The preserve is categorized as a "globally endangered ecosystem" by ecologists.
Maple Grove consists of a portion of land that was once part of the original stand of trees known as Downers Grove; it became a forest preserve in 1920. Before Europeans settled here, Chief Aptakisic, probably a Potawotomi, claimed the stand of maples as his sugar bush. Year after year, he returned to collect and boil sap into sugar for seasoning his food. After the Indians were gone, white settlers also tapped the trees and produced maple syrup.
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