Best Maple Sugar Creme Caramel Recipes

MAPLE SUGAR CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees.
• Sift the maple sugar and set aside all but 2/3 cup.
• Combine the 2/3 cup maple sugar and the water in a heavy saucepan and bring to the boil. Cook, stirring often, about 4 minutes or until the syrup is thickened and coats a spoon. It will drip threadlike when poured from a spoon. Stir in the butter.
• Pour an equal portion of the syrup into each of 4 1/2-cup molds (small individual souffle dishes are ideal). Let cool.
• Combine the whole eggs, egg yolk, milk and remaining 2/3 cup maple sugar in a mixing bowl and beat to blend thoroughly. Strain the mixture into a glass measuring cup.
• Carefully and slowly pour equal portions of the mixture into the molds.
• Carefully arrange the molds side by side in a heat-proof baking dish and pour boiling water around the molds. Place the molds in the water bath in the oven and bake 40 to 50 minutes or until the custard is set in the center.
• Remove the molds from the water bath and arrange on a rack to cool. Serve at room temperature or slightly chilled.
• The dessert may be unmolded before serving. To unmold, run a sharp knife around the inside of each dish. Unmold onto flat serving dishes.

MAPLE-SUGAR CREME CARAMEL

Steps:

• Set out 6 6-ounce custard cups or ramekins. Combine 1/2 cup water and 1 cup maple sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer for 5 minutes or until the syrup looks dark and shiny and is thick enough to coat a spoon. Remove from the heat, and whip in the butter. Spoon evenly into the bottom of each cup. Allow to cool; the syrup will thicken.
• Preheat oven to 325 degrees. Bring about 1 quart water to a boil for the water bath (bain-marie). Combine the eggs, egg yolks, milk and maple sugar. Mix very well, so that the sugar dissolves completely.
• Spoon about 2/3 cup of custard into each cup. Place the cups in a baking pan, and fill with enough boiling water to come about halfway up the sides of the cups. Cover loosely with aluminum foil and bake for about 35 minutes, or until set. A toothpick inserted into the center should come out clean.
• Chill thoroughly for about 2 hours. Loosen the custards with a small knife, and unmold onto plates. Be sure to serve all the sauce from each cup. Top with sweetened whipped cream, if desired.