Crème Brule is hands down my favorite dessert! If it’s on the menu you cab bet that I’m ordering it. I find they always run the gambit from silky smooth to grainy. This recipe has always produced a lovely smooth texture. For those wondering, it uses maple extract instead of maple syrup because it is stronger and gives a more prominent flavor, I’ve tried it with real maple but the flavor just doesn’t come through.
Set oven to convection bake and preheat to 250°. If you do not have a convection option on your oven set the temperature to 275.
Place the whipping cream and one half cup of the sugar in a heavy bottom saucepan and bring to a simmer.
In the meantime whisk the egg yolks and the sugar along with the salt, whisk well, until the graininess is gone from the sugar. Once the cream mixture has come to a simmer slowly add it to the eggs whisking vigorously so that the eggs temper and do not scramble. Stir in the maple extract and pour through a sieve.
Place six ramekins into a roasting pan that has been lined with a dish towel. Ensure that the ramekins are not touching.
Fill the ramekins to the top. Slide out the middle rack from the oven and carefully transfer the pan to the rack.
Carefully pour in hot water until it reaches halfway up the side of the ramekin, being very careful not to get any water onto the Brule.
Bake for 1 hour and 40 minutes or just until there is a slight wobble to the Brule, if you are unsure you can use a thermometer, the temperature of a cooked Brule is 165.
Remove the Brule from the water bath and place onto a drying rack, allow to come to room temperature then cover with Saran and place in the fridge until cold.
Before service remove the Brule from the fridge, blot off any condensation that may have formed on the top, cover the top with white sugar, about a tablespoon, and use your torch to caramelize the sugar. Allowed to sit for two or three minutes until the caramelization has hardened and then serve.