Maple Creme Brulee
Servings: 6
Equipment
- ramekins
- Torch
Ingredients
For 6 Servings
- 2 cups heavy cream
- 1 Tbsp vanilla extract
- 6 egg yolks
- 1/2 cup maple syrup
- 1/4 cup granulated sugar
- 1/8 Tsp salt
- Boiling water
- Topping: 1/4 cup sugar in the raw
- Mint for garnish
For 9 Servings
- 3 cups heavy cream
- 1 1/2 Tbsp vanilla extract
- 9 egg yolks
- 3/4 cup maple syrup
- 1/3 cup granulated sugar
- Boiling water
- 1/8 Tsp salt
- Mint for garnish
- Topping 1/4 cup sugar in the raw
Instructions
- Preheat oven to 325
- Heat heavy cream (over medium heat) to simmer, stirring occasionally. Remove from heat and stir in vanilla, salt and maple syrup. Set aside.
- In medium bowl, whisk together sugar and yolks. Slowly add (temper) heavy cream mixture (above) into sugar-egg mixture while whisking to avoid cooking eggs. Add all cream mixture to eggs to make custard.
- Boil water for ramekins to put in large baking pan.
- Strain egg/cream mixture through fine sieve into large pitcher. Divide custard into ramekins placed in large baking pan. Fill pan with boiling water so water is halfway up sides of ramekins.
- Bake in oven for 30-35 minutes until edges are set and centers are barely jiggly
- Transfer ramekins to wire rack. And cool to room temperature. Refrigerate for at least 4 hours.
- To serve, just before serving, sprinkle tops with light teaspoon of raw sugar and shake to distribute evenly. Torch, garnish with mint and serve.