Maple Sugar Creme Caramel Recipes

MAPLE CRèME CARAMEL

Steps:

• For caramel:
• Preheat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
• For custard:
• Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
• Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• To serve, run knife around dish sides to loosen custards. Invert onto plates.

MAPLE SUGAR CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees.
• Sift the maple sugar and set aside all but 2/3 cup.
• Combine the 2/3 cup maple sugar and the water in a heavy saucepan and bring to the boil. Cook, stirring often, about 4 minutes or until the syrup is thickened and coats a spoon. It will drip threadlike when poured from a spoon. Stir in the butter.
• Pour an equal portion of the syrup into each of 4 1/2-cup molds (small individual souffle dishes are ideal). Let cool.
• Combine the whole eggs, egg yolk, milk and remaining 2/3 cup maple sugar in a mixing bowl and beat to blend thoroughly. Strain the mixture into a glass measuring cup.
• Carefully and slowly pour equal portions of the mixture into the molds.
• Carefully arrange the molds side by side in a heat-proof baking dish and pour boiling water around the molds. Place the molds in the water bath in the oven and bake 40 to 50 minutes or until the custard is set in the center.
• Remove the molds from the water bath and arrange on a rack to cool. Serve at room temperature or slightly chilled.
• The dessert may be unmolded before serving. To unmold, run a sharp knife around the inside of each dish. Unmold onto flat serving dishes.

MAPLE CRèME CARAMEL

Steps:

• Preheat oven to 300°F
• For caramel: Lightly butter four ramakin dishes. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts.
• Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
• Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
• For custard: Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Add a bit of the hot cream to the yolk mixture. Return this to the not cream mixture and whisk well.
• Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Using your kettle, add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
• Bake custards until set in center, about 55 minutes. Remove the custard one at a time from the oven. Leave the baking pan in the oven until cooled; then remove. (this step helps prevent from spilling any hot water on yourself) Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• To serve, run knife around dish sides to loosen custards. Invert onto plates.