Maple Creme Brulee
Creme brulee flavored with maple syrup and brown sugar.
Servings: 4 creme brulees
Equipment
- Saucepan
- small heat-proof bowl
- Four ramekins
- 9x13 baking pan
- silicone spatula
Ingredients
- 1 ½ cups heavy cream
- ¼ cup maple syrup
- 5 egg yolks
- ½ cup brown sugar
- sugar for topping
Instructions
- Preheat oven to 325 F.
- In a saucepan, combine cream and maple syrup, and cook over medium heat just until hot.
- In a mixing bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour egg mixture into cream and stir.
- Pour into four ramekins and place ramekins in a baking dish; fill baking dish with boiling water halfway up the sides of the ramekins.
- Bake for approximately 40 minutes, or until centers are barely set. Cool, then refrigerate for several hours.
- Once the custard has set, sprinkle the tops of the custard with sugar and torch till the sugar is browned. If you dont have a torch, place the creme brulees back into the oven set to broil for just a minute or two to caramelize the sugar topping.
- Refrigerate for 30 more minutes, then crack and enjoy!
Notes
Putting a little bit of the hot mixture into the egg mixture before adding the egg mixture to the saucepan allows the eggs to heat slowly. If you add the eggs directly to the saucepan, they will likely heat too quickly and you'll end up with scrambled eggs in your creme brulee!
Cool the creme brulee before placing it in the fridge to chill. If you place a hot ramekin in a cold fridge, the ramekin could crack.