Maple Crème Bruleé
1 cup light brown sugar
½ cup granulated sugar
Preheat the oven to 250°. Combine sugars, mixing to integrate evenly.
Spread the mixture on a baking sheet and dry it in the oven for about 1
hour. Transfer to a blender and process it to a fine powder. Set
aside, covered, and store in a cool dry place at room temperature.
3 ¾ cups heavy cream
1 ¼ cups pure maple syrup
10 large egg yolks – lightly beaten
Pre-heat the oven to 350°. In a bowl, combine the cream, maple syrup
and egg yolks and whisk until smooth. Strain through a fine mesh
sieve. Pour into eight 5 ounce ramekins. Set the ramekins in a
shallow roasting pan (or baking pan) and place in the oven. Pour
enough hot water into the pan to come halfway up the sides of the
ramekins. Bake for about 45 minutes, until the custards are set around
the edges, but still a little shaky in the center.
Carefully remove the pan from the oven. Let the custards cool in the
water bath to room temperature. Remove from water bath, cover with
plastic wrap and refrigerate for at least 8 hours or overnight.
Preheat the broiler, or better yet, use a small propane torch (designed
for kitchen use). Remove the plastic wrap and sprinkle each custard
with the bruleé sugar. Broil for 30 to 60 seconds, until the sugar
caramelizes. Or, hold the torch over the sugar to caramelize it.
Serve at once.
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