Maple Crème Caramel
Ready In: 25 mins
Serves: 4
Ingredients
Caramel
- 1 cup sugar
- 1⁄2 cup water
Custard
- 1⁄2 cup pure maple syrup
- 3 large egg yolks
- 1 large egg
- 1 1⁄2 cups whipping cream
- 1⁄2 cup whole milk
Directions
- 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.
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