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Maple Syrup Crème Brûlée

Recipe for Maple Syrup Crème Brûlée, on MiNDFOOD.

Maple Syrup Crème Brûlée

Serves 4

600ml thickened cream

1 tsp vanilla extract

6 egg yolks

⅓ cup caster sugar

2 tbsp maple syrup

¾ cup caster sugar (extra)

1 Preheat oven to 160C. Put cream and vanilla in a heavy-based saucepan over low heat. Bring cream to a gentle simmer (bubbles will form around edge of saucepan). Do not boil the cream as this can give brûlée a burnt flavour. Remove cream from heat, cover surface with baking paper and set aside to cool.

2 Using an electric hand-beater, beat egg yolk, sugar and maple syrup until thick and creamy. Slowly add cream in a steady stream to mixture, whisking by hand constantly until well combined.

3 Put 4 three-quarter-cup ramekins in a roasting dish. Strain custard into a large jug and gently pour into ramekins. Pour boiling water into roasting pan until water sits halfway up sides of ramekins.

4 Transfer roasting pan to bottom shelf of oven and bake for 35–40 minutes or until custard is almost set. (Custard should still have a slight wobble.) Remove ramekins from roasting pan and allow to cool. Cover ramekins with plastic wrap and refrigerate overnight.

5 Line a baking tray with baking paper. Put sugar (extra) in a small non-stick saucepan over medium-low heat. Cook, shaking saucepan often, until sugar dissolves and turns a rich golden colour. Pour onto prepared tray. Allow to cool 
and set. Break toffee into pieces and put in a food processor. Process until crushed.

6 Sprinkle crushed toffee over cold custard. Put ramekins in a lamington tin and surround them with ice. Put lamington tin under a hot grill for 
1–2 minutes or until toffee turns a rich golden colour. Cool slightly before serving.

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