Maine Maple Syrup Creme Brulee

Crème Brulee is one of those elegant desserts that tastes totally decedent but is surprisingly simple to make. Traditional Crème Brulee is vanilla in flavor and a real vanilla bean adds a very rich, excellent taste. This is a variant of the original.


Since Tena is from Maine, I’m totally hooked on pure Maple Syrup. It is better if it is from Maine! This recipe combines that wonderful flavor of Maine Maple Syrup, vanilla and the rich, creamy custard. The nice thing is you can make this up to three days in advance and take the pressure off when company comes over.

So if you want to impress your friends, make Crème Brulee!

2 Cups Heavy Cream
½ Vanilla Bean
1 Small Egg
3 Large Egg Yolks
7 T Pure Maple Syrup
4 T White Sugar for Topping
Crème Brulee Molds (Ramekins)

Preheat oven to 325 Degrees

Pour Heavy Cream into a non-reactive saucepan and warm over medium heat

While Cream is heating, slice vanilla bean lengthwise using a sharp paring knife. Separate the seeds from the skin by scraping it with a knife. Place the seed and the skin in the cream (With this recipe, you can cheat with 1 T of high quality vanilla extract, DO NOT use imitation vanilla extract.)

Scald cream until bubbles start to form around the edge of the pan.

In a large mixing bowl whisk the egg, egg yolks and maple syrup until very well blended but not frothy.

This is the tricky part! Add a small amount of the hot cream mixture to the egg mixture while you continue to whisk. Continue adding it in small amounts until they are completely combined and homogenous in color. If you add the hot cream to quickly, it will cook the eggs and you will have creamy, sweet, scrambled eggs!

Pour the mixture through a fine sieve to strain out the pieces of vanilla and any cooked egg (you can skip this if you use vanilla extract and don’t cook the eggs!)

Now place your ramekins in a baking pan and fill the bowls half full with the brulee. Now set the entire pan in the oven and finish filling the ramekins as full as possible.

With hot water from the tap, fill the pan just high enough to come halfway up the sides of the ramekins.

Now bake for about 40 minutes. If necessary, add hot water to the bath. When done baking they should just tremble slightly when shaken. Check them about every 5 min. to not overcook them. If it is still runny, they are not ready. There are times it has taken over an hour to cook.

Once they are done cooking remove from the oven and place the ramekins on a cooling rack for at least 30 min then place then into the refrigerator for at least 2 hours or up to 3 days.

Now comes the fun part!!!

Get a propane torch from the hardware store. Fancy cooking stores sell an expensive alternative but the hardware store torch adds panache!

Just before serving, sprinkle a generous layer of sugar on top of each dessert. Gently torch the sugar until it just caramelizes. Do your best not to burn it!


Someone couldn't wait for the photo and started eating!


It should now have a crusty, hard layer of sugar.

It sounds difficult but once you break down the steps it is surprisingly easy.
 
Now serve and listen to the oohhs and ahhs!