Maple Creme Brulee
Yield: 8 servings
Creme brulée ingredients:
2 cups heavy cream
1 1/2 teaspoons vanilla extract
3 egg yolks
7 tablespoons 100% pure Cragged Mountain maple syrup
Caramelized maple ingredients:
1/2 cup sugar
3 tablespoons water
3 tablespoons 100% pure Cragged Mountain maple syrup
1/2 cup cream
3 tablespoons butter
Preheat oven to 325°F.
Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, add the vanilla extract. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color.
Either pour the mixture into individual molds or into a pie pan.
Remember the custard will lose a bit of volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into a baking sheet to reach halfway up the sides of the molds or pie pan. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
Cook for 40 minutes to 50 minutes. The custard should tremble/jiggle when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put back in the oven and check every 5 minutes or so until they are ready.
Remove the molds or pie pan from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator.
While the custard is baking you make your caramelized maple glaze. In a saucepan, cook sugar and water over medium heat until caramelized. Add maple syrup and cream and continue cooking to a consistent thickness. Incorporate butter. Keep in the refrigerator until serving as a delicious garnish on the maple creme brulée.