Recipe

Simply Maple Creme Brule Recipe

Add Step-by-Step Photos	Matth / All my dishes 11 months ago My wife and I had a great maple creme brule in Vermont and I asked the cook about the ingredients. A few experiments later and viola - our new favorite dessert! Prep:15m Cook:45m Servings:8	Matth
	cream creme brule maple

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Ingredients

3 cups heavy cream

1 egg

4 egg whites

1/2 cup Grade B maple syrup

2 tablespoons of maple sugar (If not available, use regular sugar)

6 tablespoons of sugar

3 teaspoons maple extract

Directions

Preheat oven to 300

Scald the heavy cream - put it in a pan and heat on medium. Don't let it boil.

Mix the egg and egg whites with a paddle mixer or a whisk.

Add the heated cream to the mix along with the maple syrup and 2 tablespoons of maple sugar and the maple extract.

Pour into 8 ramekins

Put the ramekins in a cake pan (or two - I use one large and one small cake pan) and fill the pan about half full with hot tap water.

Place in the oven for 45 to 50 minutes (45 = creamy consistency, 50 = pudding - I prefer the pudding)

Remove and place in refrigerator to cool, OR pour out the hot tap water and put in ice and cold water - that will make them ready to eat much sooner.

When ready to serve, spread a tablespoon (maybe a little less) of sugar over the top and heat to melting with the blowtorch. Be careful not to heat too fast or you will end up with caramel on the top... but it's really easy and quick to do. Thinner layers of sugar are easier to work with, so you can work up to the thicker layers if you want.

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Comments

matth 11 months ago said:
Also, don't be tempted to use maple sugar for the brule - maple sugar burns very nicely, but it doesn't really melt very well. On my first brule try, I used maple sugar. It looked like a can of sterno when I hit it with the torch!

dmajor 11 months ago said:
Sounds really good!

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