Maple Syrup Creme Brulee
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Heavy Cream1 small
Egg3 large
Egg Yolk7 tbsps
Maple Syrup (grade b)4 tbsps
Sugar (demarara, for topping)Directions:
1
Preheat the oven to 325 degrees F
2
Pour the heavy cream into a non-reactive saucepan and place over medium heat
3
While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife
4
Separate the seeds from the skin by scraping the bean with the knife
5
Place the seeds and skin in the heating cream
6
Scald the cream by heating it until bubbles start to form around the edge of the pan
7
Remove from the heat
8
In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended
9
Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color
10
Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs
11
Your next step will be made easier if you strain the mixture into a large measuring cup with a spout
12
Place the molds on a baking sheet with 1-inch-high sides
13
Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full)
14
Now, finish filling the molds to the top
15
It is important to fill the molds to the top, as the custard will lose volume as it bakes
16
Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate
17
Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds
18
If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat
19
In either case, baking time is approximately the same, about 40 minutes
20
When baked correctly, the custard should tremble slightly when gently shaken
21
If you detect any liquid under the skin, the custard is under baked
22
Put them back in the oven and shake them every 5 minutes or so until they are ready
23
Remove the molds from the water bath and place on a cooling rack for 30 minutes
24
Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator
25
Let the water bath cool before removing it from the oven
26
Preheat the broiler
27
If condensation occurs during chilling, carefully blot with a paper towel to remove moisture
28
Place the molds on a clean baking sheet
29
Sprinkle 2 teaspoons of the sugar over the top of the custards
30
It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top
31
When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized
32
Keep a close eye on the creme brulee during broiling
33
They are finished when they are light brown
34
Place each mold on a small dessert plate and serve immediately
35
Wine suggestion: Essencia, Quady Winery