Caramelised Maple Cream with Toffee Apple and Caramel Wafer

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

After a recent visit to Canada, I had to transport one taste sensation back with me to showcase on the menu. Yes, I lugged back a large quantity of pure AA-grade maple syrup I had purchased at the wonderful Granville Island food market in Vancouver! I then reworked the caramelised cream recipe to incorporate this luscious syrup.



  1. To make the maple creams, preheat the oven to 150°C. Make a caramel by boiling the castor sugar and water over a high heat without stirring. Pour the hot caramel into 6 X 150 ml dariole moulds, working quickly as the caramel will continue to cook and will darken