|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crème brûlée is a wonderfully luscious dessert that is elegant yet simple to make. Creme brulee has a smooth creamy base like a custard but the top is a nice crackly sugar topping that you create by melting sugar under a broiler or using a handheld propane torch. Fun!
This Brulee recipe calls for pure maple syrup. The flavor of pure maple is really highlighted in this dish. Don't use artificial maple, it won't taste anything near the quality of the real stuff.
- 1-quart heavy cream
- 1 vanilla bean
- 1/2 cup sugar
- 8 eggs yolks
- 1/3 cup pure maple syrup
Split vanilla bean down center and scrape seeds into a large pot with the cream and sugar. Add the vanilla pod to the pot.
While stirring, heat cream on medium heat until it starts to just a bubble. Remove from heat and remove vanilla bean.
Whisk egg yolks and maple syrup together. Slowly add hot cream to egg mixture.
Pour equal amounts of custard mixture into 8 6-ounce ramekins (custard cups).
Place ramekins in a baking pan and fill pan with warm water halfway up the sides of ramekins.
Bake in preheated 350° F oven for 45 minutes, until custard is set. Custard will be mostly firm but still jiggle slightly in the center.
Remove from water bath and cool in refrigerator overnight. Don't cover until cool or moisture will form under the plastic wrap.
Just before serving, sprinkle top of each custard dish evenly with brown sugar, and place under broiler until sugar becomes a golden brown (about 3 minutes). Watch carefully to not burn the sugar. Remove and serve. (Alternatively, you may caramelize the sugar with a handheld propane or butane torch.)
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.