Crème Brûlée 100% Érable Recipe

Inspired by O-Thym

Time2h

Serves4

Coureur de Bois, sarrasin rôti.

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Ingredients

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1
Prepare the Custard
In a medium saucepan, heat the heavy cream and maple syrup over medium heat until it just begins to simmer. Remove from heat.
2
Mix Egg Yolks
In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until well combined.
3
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Continue whisking until smooth.
4
Pour into Ramekins
Divide the custard mixture evenly among four ramekins.

5
Bake
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (163°C) for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
6
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.

7
Caramelize Sugar
Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy shell. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
8
Garnish and Serve
Sprinkle a little roasted buckwheat on top of the crème brûlée for added texture and flavor. Serve immediately.