Maple Crème Brûlée VEG Recipe
maple scented custard, maple candied bacon shard, vanilla micro sponge
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Ingredients
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Custard
Maple Candied Bacon Shard
Vanilla Micro Sponge
Method
Custard Preparation
Make the Custard
In a saucepan, combine heavy cream, maple syrup, vanilla extract, and a pinch of salt. Heat over medium until hot but not boiling. In a bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the egg yolks, whisking constantly. Strain through a fine-mesh sieve into ramekins.
Bake the Custard
Preheat the oven to 325°F (160°C). Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set. Chill in the refrigerator for at least 2 hours.
Maple Candied Bacon Preparation
Prepare the Bacon
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the bacon strips on the sheet and brush with maple syrup and sprinkle with brown sugar. Bake for 15-20 minutes until crispy and caramelized. Let cool and break into shards.
Vanilla Micro Sponge Preparation
Make the Sponge
Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, sugar, and baking powder. In another bowl, combine milk, vanilla extract, vegetable oil, and egg. Mix the wet ingredients into the dry until just combined. Pour into a greased baking dish and bake for 15-20 minutes until golden and fluffy. Let cool and cut into small cubes.
Assembly
Assemble the Dish
Spoon the chilled custard into serving dishes, top with maple candied bacon shards, and garnish with vanilla micro sponge cubes. Serve immediately.
