MAPLE CREME BRULEE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325˚. Bring the heavy cream and vanilla seeds and pod to a simmer in a medium saucepan over medium-high heat. Remove from the heat and let sit 15 minutes; remove the vanilla pod.
- Make the custard: Whisk the egg yolks, maple syrup, sugar, maple extract and salt in a medium bowl until smooth. Gradually add 1/2 cup of the warm cream mixture, whisking constantly until combined. Whisk in another 1/2 cup, then whisk in the rest. Strain through a fine-mesh sieve into a large liquid measuring cup.
- Set four 6-ounce ramekins in a large roasting pan; divide the custard among the ramekins. Carefully pour boiling water into the roasting pan so it comes halfway up the sides of the ramekins. Cover the roasting pan with foil and carefully transfer to the oven. Bake until the custard is set but the centers still jiggle slightly, 30 to 40 minutes. Uncover and remove the ramekins from the water bath; transfer to a baking sheet and let cool to room temperature. Refrigerate until chilled and set, at least 2 hours or overnight.
- Working with one ramekin at a time, sprinkle the custard with 1 to 2 teaspoons sugar and melt with a kitchen torch, moving the flame back and forth over the sugar until melted. Let harden, about 5 minutes.
MAPLE SYRUP CREME BRULEE
Steps:
- Preheat the oven to 325 degrees F.
- Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
- In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
- Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
- Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
- In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
- Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
- Preheat the broiler.
- If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
- Wine suggestion: Essencia, Quady Winery
More about "maple syrup creme brulee recipes"
MAPLE BOURBON CRèME BRûLéE – WABANAKI MAPLE
Web Directions: Preheat oven to 350°F. Boil a kettle of water. Place ramekins in a large roasting pan. In a small saucepan combine cream and milk, bring to a boil. In a separate bowl, …
From wabanakimaple.com
From wabanakimaple.com
See details
MAPLE BOURBON PUMPKIN CREME BRULEE • EASY AND SO GOOD!!
Web Instructions. Preheat oven to 350F. Fit your ramekins into a larger 9×13 pan. In a large bowl with a spout whisk together the pumpkin, eggs, bourbon, spice, vanilla paste and extract, …
From theviewfromgreatisland.com
From theviewfromgreatisland.com
See details
RECIPE: MAPLE SYRUP CREME BRULEE - MOBILE CUISINE
Web We felt that since it's National Maple Syrup Day today we would share a recipe where standard maple syrup is transformed into a fantastic dessert treat.
From mobile-cuisine.com
From mobile-cuisine.com
See details
49 CREME BRûLéE RECIPES THAT WILL KNOCK THE SOCKS OFF YOUR …
Web From chocolate to raspberry, the 49 creme brûlée recipes will knock the socks off your dinner guests. Take a peek! 1. Classic. Fine Cooking has a simple recipe to follow for …
From diys.com
From diys.com
See details
MAPLE CRèME BRûLéE | FOODLAND ONTARIO
Web In small saucepan, heat cream and maple syrup over medium heat just until small bubbles begin to form around the edges; remove from heat. In large measuring cup, whisk eggs, …
From ontario.ca
From ontario.ca
See details
MAPLE SYRUP CREME BRULEE - BAKING BITES
Web Preheat oven to 325F. Arrange six 6-oz ramekins in a 9×13-inch baking dish. Combine milk and cream in a medium saucepan, add in sugar, maple syrup and salt. Bring …
From bakingbites.com
From bakingbites.com
See details
MAPLE SYRUP CREME BRULEE – RECIPES NETWORK
Web Step 1. Preheat the oven to 325 degrees F. Step 2. Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the …
From recipenet.org
From recipenet.org
See details
MAPLE CRèME BRûLéE RECIPE - PILLSBURY.COM
Web Heat oven to 325°F. In 2-quart saucepan, heat whipping cream to simmering over medium heat; remove from heat. In medium bowl, beat whole eggs, egg yolks, syrup and salt …
From pillsbury.com
From pillsbury.com
See details
MAPLE CRèME BRûLéE | THE SWEET OCCASION
Web Remove from heat and whisk in the vanilla and maple syrup. Set aside. In a medium bowl, whisk together the sugar and yolks. Carefully ladle about 1/2 cup of the cream mixture …
From thesweetoccasion.com
From thesweetoccasion.com
See details
MAPLE SYRUP CREME BRULEE RECIPES ALL YOU NEED IS FOOD
Web Steps: Heat oven to 325°F. In 2-quart saucepan, heat whipping cream to simmering over medium heat; remove from heat. In medium bowl, beat whole eggs, egg yolks, syrup …
From stevehacks.com
From stevehacks.com
See details
MAPLE TEA CRèME BRûLéE | MAPLE FROM CANADA
Web Straining the tea leaves, pour the tea into a different pan, add fresh cream, milk, and maple syrup. Heat over low flame until warm to the touch (30-40 °C or 86-104 °F). Turn off heat.
From maplefromcanada.ca
From maplefromcanada.ca
See details
MAPLE CRèME BRûLéE | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
Web 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 …
From dairyfarmersofcanada.ca
From dairyfarmersofcanada.ca
See details
MAPLE SYRUP CREME BRûLéE | MINDFOOD RECIPES & TIPS
Web 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 …
From mindfood.com
From mindfood.com
See details
MAPLE CREME BRULEE RECIPE - RECIPES.NET
Web Instructions. Preheat oven to 250 degrees. Lightly grease 4 1-C. ramekins. In a nonreactive, heavy-bottom pot, bring cream and vanilla to a boil. Remove from heat. In a medium …
From recipes.net
From recipes.net
See details
MAPLE CRèME BRûLéE | MAPLE FROM CANADA
Web Ingredients. 2 cups 35% cream; 4 egg yolks; 1/2 cup maple syrup (preferably dark syrup for its robust flavour); 1 teaspoon all-purpose flour; 1/4 cup grated maple sugar; Method. …
From maplefromcanada.ca
From maplefromcanada.ca
See details
VEGAN CRèME BRûLéE RECIPE WITH MAPLE SYRUP - VEGAN FOOD & LIVING
Web Combine the coconut milk, corn flour, maple sugar, maple syrup and cashew nuts in a saucepan and stir. Bring to a simmer over medium heat while stirring (about 3-5 …
From veganfoodandliving.com
From veganfoodandliving.com
See details
MAPLE CRèME BRûLéE | MAPLE RECIPE | MAPLE SYRUP - LA FERME …
Web Preheat oven to 180 o C (350 o F). In a large bowl, beat the egg yolks with the cream, the syrup and the scotch. Pour the mixture into a saucepan and bring to a simmer. Strain …
From finemapleproducts.com
From finemapleproducts.com
See details
MAPLE SYRUP CREME BRULEE | CREME BRULEE RECIPE, MAPLE SYRUP …
Web Jun 23, 2015 - Maple Syrup Creme Brûlée is wonderfully delicious! This creamy, smooth Brûlée is sweetened with the great flavour of maple syrup. Jun 23, 2015 - Maple Syrup …
From pinterest.com
From pinterest.com
See details
MAPLE SYRUP CREME BRULEE - ART AND THE KITCHEN
Web Bake for 30-35 minutes. (just set,custard will wobble a bit in the middle when shaken) Using tongs remove ramekins from pan. Let cool on wire rack for 30 minutes. Refrigerate at …
From artandthekitchen.com
From artandthekitchen.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love