Maple Crème Brûlée
Recipe: #20529
August 09, 2015
Categories: Desserts, Puddings, Eggs, Christmas, Romantic Dinner Oven Bake, Gluten-Free, Vegetarian, Sugar, Heavy Cream, Kosher Dairy, more
"From Chatelaine - French Canadian Holiday Menu, Dec 19, 2013 issue. Maple sugar is available in specialty shops or on Amazon but you can substitute granulated sugar as well. Time does not include 2 hours refrigeration time."
Ingredients
Nutritional
- Serving Size: 1 (247.3 g)
- Calories 819.5
- Total Fat - 62.2 g
- Saturated Fat - 26 g
- Cholesterol - 2028.8 mg
- Sodium - 102.3 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 0 g
- Sugars - 27.7 g
- Protein - 29.7 g
- Calcium - 262.3 mg
- Iron - 5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 300F. Set a 2 liter baking dish in a roasting pan large enough to hold it. Boil a kettle of water.
Step 2
Heat cream in a medium saucepan set over medium, until it starts to simmer, 5 to 8 min. Remove from heat.
Step 3
Wrap a damp kitchen towel around the bottom of a medium bowl. Add yolks and maple sugar. Whisk until combined. Gradually add hot cream to yolk mixture, constantly whisking, until smooth, about 2 min. Whisk in maple syrup.
Step 4
Pour mixture into baking dish. Pour hot water from kettle down the side of roasting pan until it comes halfway up the dish.
Step 5
Bake in center of oven until custard is set but center is jiggly, 50 to 60 min. Transfer dish to a rack and let cool slightly, 10 min. Refrigerate, uncovered, until chilled, at least 2 hours.
Step 6
Sprinkle granulated sugar evenly over chilled custard. Caramelize sugar with a kitchen torch until melted and golden.
Tips
No special items needed.