Maple Creme Brulee (For Two)
May 13, 2013 22:21:53 GMT -5
Post by PrisonerOfHope on May 13, 2013 22:21:53 GMT -5
Maple Creme Brulee (For Two)
3 egg yolks
1 cup heavy cream
1/3 cup maple syrup (the real thing, not Mrs. Butterworth)
1/4 teaspoon maple flavoring (can be found with the vanilla extract in stores)
1/8 teaspoon salt (USE the salt… it brings out flavor)
2 to 3 tablespoons of either maple sugar or demarara sugar
Preheat the oven to 300 degrees. Place 2 8 ounce ramekins or custard cups into an 8 or 9 inch square pan.
In a large measuring cup (makes it easier to pour later), whisk together all the ingredients except the maple sugar. That will be your crackly topping later. Pour the liquid evenly between the two ramekins.
Place the pan with the ramekins into the 300 degree oven then carefully pour very hot water into the pan to where it goes about halfway up the sides of the ramekins.
Bake at 300 for about 45 minutes or until the top has only a slight jiggle in the very middle when you gently shake it.
Take the ramekins out of the hot water so they don’t keep cooking and set them aside to cool to room temp, then place in the fridge until serving time.
When ready to serve, sprinkle half the sugar onto each creme brulee and either use a kitchen torch or the broiler to caramelize the sugar. if doing it under the broiler, make sure your ramekins are broiler safe. Not all of them are.
3 egg yolks
1 cup heavy cream
1/3 cup maple syrup (the real thing, not Mrs. Butterworth)
1/4 teaspoon maple flavoring (can be found with the vanilla extract in stores)
1/8 teaspoon salt (USE the salt… it brings out flavor)
2 to 3 tablespoons of either maple sugar or demarara sugar
Preheat the oven to 300 degrees. Place 2 8 ounce ramekins or custard cups into an 8 or 9 inch square pan.
In a large measuring cup (makes it easier to pour later), whisk together all the ingredients except the maple sugar. That will be your crackly topping later. Pour the liquid evenly between the two ramekins.
Place the pan with the ramekins into the 300 degree oven then carefully pour very hot water into the pan to where it goes about halfway up the sides of the ramekins.
Bake at 300 for about 45 minutes or until the top has only a slight jiggle in the very middle when you gently shake it.
Take the ramekins out of the hot water so they don’t keep cooking and set them aside to cool to room temp, then place in the fridge until serving time.
When ready to serve, sprinkle half the sugar onto each creme brulee and either use a kitchen torch or the broiler to caramelize the sugar. if doing it under the broiler, make sure your ramekins are broiler safe. Not all of them are.
