Maple Crème Brulée
- 1 pint heavy cream
- 2 teaspoons vanilla extract
- 6 egg yolks
- 1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 strawberries, sliced
- 8 blackberries
- 8 raspberries
Preheat oven to 250 degrees. Lightly grease 4 1-cup ramekins. In a nonreactive, heavy-bottom pot, bring cream and vanilla to a boil. Remove from heat.
In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add two-thirds of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream. Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins. Bake in a warm water bath (see Note) for 45 minutes.
Remove ramekins from the water bath and place on a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours. To finish the custard, place 2 tablespoons of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown or put under the broiler briefly. Decorate the top of each crème brulee with berries. Makes 4 servings.
Note: To create a water bath, place ramekins in a 2-inch deep baking pan. Place on oven rack and fill pan with water until it reaches approximately two-thirds up the sides of the ramekin.
Per serving: 715 calories; 52 g fat (30 g saturated fat; 65 percent calories from fat); 57 g carbohydrates; 483 mg cholesterol; 205 mg sodium; 7 g protein; 1 g fiber.
Detroit News - Kate Lawson
Recipe from New England Culinary Institute