Add a taste of New England to creme brulee with this dessert recipe that uses Pure Vermont Maple Syrup and Maple Sugar. From “The Official Vermont Maple Cookbook,” Second Edition, published by the
Vermont Maple Foundation. Reprinted with permission.
Yield: 4 servings
Ingredients:
- 1/2 cup Pure Vermont Maple Syrup
- 3 large egg yolks
- 1 large egg
- 1-1/2 cups whipping cream
- 1/2 cup whole milk
- Granulated Pure Vermont Maple Sugar
Preparation:
Preheat oven to 325 degrees. Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in a heavy medium saucepan and bring to a boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into roasting pan. Add enough hot water to pan to come halfway up sides of dishes. Cover pan with foil. Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made a day ahead. Cover; keep refrigerated.) Before serving, top with maple sugar and burnish carefully with a blow torch, or put under the broiler 2 minutes until sugar is melted.
