Maple Syrup Crème Brûlée
For this recipe, I use my Italian technique with a very Canadian ingredient. The maple sugar makes a difference to the acidity of the dish, and cutting the cream with milk makes it lighter. The most common mistake when preparing crème brûlée is overcooking it. Using a water bath is very important, and when you shake the custards, the surface should ripple when they have cooked through. If you see bubbles forming through the custard, it means they are overcooking.
- Yield: Serves 5 to 6
750 ml 36% heavy cream
250 ml homogenized milk
10 egg yolks
¾ cup maple sugar
Pinch of salt
White and brown sugar, for topping
1. Preheat oven to 300°F. In a bowl, whisk egg yolks, maple sugar and salt until fully combined.
2. In a pot, scald the cream and milk, then remove from heat. Slowly add the milk and cream mixture into the egg and sugar mix, stirring constantly until fully combined.
3. Pour the mixture into ramekins, with approximately 6 to 7 oz in each ramekin. Cook in a pan filled with hot water (about halfway up the ramekins’ sides) in the oven for approximately 25 to 30 minutes, rotating the custards halfway through.
4. Once cooked, refrigerate the custards on top of a perforated tray to chill them quickly. Before serving, sprinkle a mix of brown and white sugar on the surface of the custards and use a torch to caramelize the sugar. The mix of sugars helps the tops caramelize—using only white sugar makes the top too thick. If you do not have a torch, you can finish using the broiler in the oven. Serve with biscotti.