MAPLE CRÈME BRULÉE

MAPLE CRÈME BRULÉE image

Yield 10 servings

Number Of Ingredients 7

1 quart heavy cream
4 eggs
8 egg yolks
3/4 cup packed light brown sugar
1/2 cup plus 2 tbsp pure maple syrup
1 tbsp pure vanilla extract
1/4 cup grated maple sugar or lightly pack dark brown sugar

Steps:

1. Preheat the oven to 350˚F. 2. Heat the cream in a medium saucepan over medium heat, stirring frequently until it reaches the simmering point. 3. While the cream is warming, combine the eggs, yolks, light brown sugar, maple syrup and vanilla in a large mixing bowl and blend together - but do not beat or whip. 4. Pour a small amount of the hot cream into the egg mixture, stirring constantly. Slowly add the remaining cream, incorporating it thoroughly. 5. Place ten ramekins in a baking dish, and pour warm water into the dish to reach halfway up the rides of the ramekins. 6. Pour the cream mixture evenly into the ramekins, and place the baking dish into the oven. Bake until the custard is set, 30-40 minutes. Removed the dish from the oven and remove the ramekins from the water bath. 7. Cover each ramekin with plastic wrap, and refrigerate for at least 2 hours. (Crème brulée can be stored like this for up to 1 week.) 8. Just before serving, preheat the broiler. 9. Evenly coat the top of each dessert with a thin layer of maple sugar or dark brown sugar. Place the ramekins under the broiler until the sugar has boiled and thoroughly caramelized, 1 minute. (you can also use a chef's propane torch to caramelize the sugar.) Serve immediately.