What makes a crème brulée Canadian? Maple syrup, of course! Or maple sugar in this case. Use whole cream for the richest results. Delicious warm or cold!
- Prep: 10 min
- Cooking: 50 min
- 3 cups (750 mL) Canadian cream 18 % or whipping cream 35 %
- 6 egg yolks
- 4 tbsp (60 mL) sugar
- 1 tsp (5 mL) vanilla extract (or 1 vanilla bean)
- 1/3 cup (80 mL) maple sugar finely grated
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 325 °F (170 °C).
Warm cream in double boiler and add vanilla extract. Beat egg yolks with sugar, then gradually beat in warm cream.
Pour mixture into small ramekins or a 8-cup ovenproof dish and place in a pan of hot water.
Bake uncovered in oven for 45 to 50 minutes. Sprinkle with maple sugar and place under grill 1 to 2 minutes or until sugar has caramelised.
Serve warm or cold.