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Ingredients
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Maple Crème Brûlée
Method
Preparation of Maple Crème Brûlée
- 1
Preheat the oven to 325°F (160°C).
- 2
Heat the Cream
In a saucepan, combine heavy cream and maple syrup. Heat over medium heat until just simmering. Remove from heat and stir in vanilla extract.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.
- 4
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- 5
Prepare Ramekins
Strain the mixture through a fine-mesh sieve into a measuring cup or bowl. Pour the mixture into ramekins and place them in a baking dish.
- 6
Bake
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 7
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- 8
Caramelize the Sugar
Before serving, sprinkle brown sugar over the top of each custard and caramelize it with a kitchen torch until golden and crisp.
