Maple crème brulée
Print Category Maple and Butterscotch Thematic Stove Less than 60 minutes. Source Fédération des producteurs du Québec Evaluation
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Click to enlarge Ingredients
- 500 ml of 35% cream (2 cups)
- 4 egg yolks
- 125 ml of maple syrup (1/2 cup)
- 5 ml of all purpose flour (1 teaspoon)
- 60 ml of grated maple sugar (1/4 cup)
Method
- Preheat oven to 350 °F (175 °C). Heat cream on low heat until it steams. Beat eggs with maple syrup and incorporate flour.
- Pour cream over egg yolks whisking continuously. Return the mixture to the saucepan and place on low heat until it thickens enough to coat the back of a spoon. Fill ramekins with preparation to 3/4 full.
- Place on oven-safe dish and fill with water until halfway up ramekins. Cook in the center of the oven until the cream is firm. Remove ramekins from water and let cool down to room temperature before placing them in the refrigerator.
- Once cooled down, sprinkle 15 ml (1 tablespoon) of sugar over the cream. Caramelize the sugar with a propane torch or place under the preheated broiler a few minutes.
- Serve immediately or refrigerate until ready to serve, preferably the same day, to prevent the caramelized sugar from returning to liquid form.
Cook commentary
(4-6 portions)
* It is very important to cool down crème brulée before caramelizing the sugar in the oven. If, on the other hand, a propane torch is used, the crème brulée can be caramelized when removed from the oven.
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