Maple Crème Brûlée
Ingredients
- 1 ½ cups heavy cream
- 5 egg yolks
- ¼ cup maple syrup
- 1 tbsp. brown sugar
- 1 tsp. vanilla bean paste
- 4-6 tsp. granulated sugar for caramelizing
For the spiced whipped cream
- 2 cups heavy whipping cream
- 1 tsp. vanilla bean paste
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ground cloves
- ¼ tsp. ground ginger
- ¼ tsp. ground cardamom
Directions
Method
- Preheat the oven to 300 degrees Fahrenheit.
- In sauce pot, heat up heavy cream, maple syrup, and brown sugar. In a separate bowl, whisk together the egg yolks and vanilla bean paste. Slowly add the warmed cream to the egg yolks, constantly whisking to avoid curdling the eggs. If the eggs do curdle, you can pour the mixture through a fine mesh strainer.
- Place ramekins in a deep baking dish. Evenly pour the Crème Brule’ mixture into the ramekins. Place the dish in the oven and add warm water to the baking dish, making sure it comes up at least halfway of the ramekins.
- Bake the Crème Brulé’ for 25-30 minutes or until just set.
- Remove them from the oven and let them chill in the refrigerator for at least 2 hours but overnight is preferable.
- While the Crème Brulé is chilling, you can start the whipped cream. Place all of the whipped cream ingredients into a mixing bowl and whip until medium peaks are formed, about 5 minutes. Store whipped cream in the refrigerator until ready to serve.
- Once the Crème Brulé is set, sprinkle granulated sugar over them until they are evenly coated. Using a torch, caramelize the sugar until it is golden brown. Top with whipped cream and enjoy!