Maple Crème Brûlée

Name: Maple Crème Brûlée
Yield: 6 servings
Ingredients: 1 1/4 cups (310 mL) Milk; 3/4 cup (180 mL) 35 % cream; 3 tbsp (45 mL) sugar; 1/3 cup (80 mL) maple syrup; 3 eggs; 1 tsp (5 mL) vanilla extract; 1/3 cup (80 mL) packed brown sugar

This recipe is taken from the 2002 Milk Calendar. The creamy texture of maple custard is pleasantly contrasted by the crunchy caramelized sugar topping in this restaurant favourite made easy for entertaining at home.

Prep: 10 min
Cooking: 40 min
Refrigeration: 2 h

Yields 6 servings

Ingredients

1 1/4 cups (310 mL) Milk
3/4 cup (180 mL) 35 % cream
3 tbsp (45 mL) sugar
1/3 cup (80 mL) maple syrup
3 eggs
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) packed brown sugar

READY FOR REWARDS?

Preparation

Preheat oven to 300 °F (150 °C). In heavy saucepan over medium heat, heat milk, whipping cream and sugar until steaming. In bowl, whisk together maple syrup and eggs until frothy; gradually whisk in steaming cream mixture in slow steady stream. Whisk in vanilla extract.

Strain through fine-mesh sieve into six 4-oz (125 mL) ramekins or custard cups. Place ramekins in large pan; fill pan with enough hot water to come three-quarters up sides of ramekins. Bake for about 40 min or until tops are firm and centre is still slightly jiggly. Let cool on rack.

Refrigerate for about 2 hours, until chilled or for up to 2 days. Just before serving, blot top of custards with paper towel do dry. Sprinkle thin layer of brown sugar through sieve over each custard. Place under hot broiler; broil for about 3 min or until sugar is bubbling and caramelized. Let cool to harden.