Maple Creme Brulee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups (500 mL) heavy whipping cream ½ cup (125 mL) maple syrup 2 large eggs 2 egg yolks 1 tablespoon (15 mL) pure vanilla extract 1 vanilla bean, scraped ¼ cup (50 mL) maple sugar or packed brown sugar
Preheat the oven to 350˚F. Line a baking pan with a double thickness of
paper towels and put the ramekins in the pan. Fill a kettle with water and
bring water to a boil.
In a heavy saucepan over medium heat, heat cream with syrup and scraped
vanilla bean. Bring mixture to a boil. Remove immediately from the heat and
let cool slightly.
In a bowl, whisk the eggs, egg yolks and vanilla until combined. Continue
whisking and slowly drizzle in a bit of the hot cream mixture to temper, or
warm, the eggs so they won't curdle. Keep whisking and slowly pour in the
remaining cream mixture.
Skim any foam off the top of the mixture. Pour mixture into six 2/3-cup
ramekins. Carefully place the baking pan into the oven. Then pour enough hot
water from the kettle into the baking pan so that water comes halfway up the
sides of the ramekins.
Bake for 35 minutes, or until the centers are firm but jiggle slightly. Remove
ramekins from pan and let cool. Cover each ramekin with plastic wrap and
refrigerate for at least 3 hours or longer.
To serve: Sprinkle sugar evenly over top of cooked and cooled custards.
Using a torch, move the flame continuously over the surface of the ramekins
until the sugar melts and becomes golden brown and bubbly. As it cools, it
hardens.
Makes 4 1/2 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SYGE101.
paper towels and put the ramekins in the pan. Fill a kettle with water and
bring water to a boil.
In a heavy saucepan over medium heat, heat cream with syrup and scraped
vanilla bean. Bring mixture to a boil. Remove immediately from the heat and
let cool slightly.
In a bowl, whisk the eggs, egg yolks and vanilla until combined. Continue
whisking and slowly drizzle in a bit of the hot cream mixture to temper, or
warm, the eggs so they won't curdle. Keep whisking and slowly pour in the
remaining cream mixture.
Skim any foam off the top of the mixture. Pour mixture into six 2/3-cup
ramekins. Carefully place the baking pan into the oven. Then pour enough hot
water from the kettle into the baking pan so that water comes halfway up the
sides of the ramekins.
Bake for 35 minutes, or until the centers are firm but jiggle slightly. Remove
ramekins from pan and let cool. Cover each ramekin with plastic wrap and
refrigerate for at least 3 hours or longer.
To serve: Sprinkle sugar evenly over top of cooked and cooled custards.
Using a torch, move the flame continuously over the surface of the ramekins
until the sugar melts and becomes golden brown and bubbly. As it cools, it
hardens.
Makes 4 1/2 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SYGE101.
Nutritional Info Amount Per Serving
- Calories: 369.9
- Total Fat: 26.9 g
- Cholesterol: 290.5 mg
- Sodium: 60.0 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 0.0 g
- Protein: 5.7 g
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