Maple Syrup Creme Brûlée. You can’t go wrong with this classic family favourite.
Maple Syrup Creme Brûlée
600ml thickened cream
1 tsp vanilla extract
6 egg yolks
⅓ cup caster sugar
2 tbsp maple syrup
¾ cup caster sugar (extra)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.