Maple Crème Brule
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.
- Category:Dessert, Recipes