Maple Crema

READY IN: 5hrs 30mins




  • Preheat oven to 325 degrees F.
  • Put syrup in 4-quart saucepan and bring to a boil. (Use a large saucepan, syrup will bubble up quite high.)
  • Lower heat to simmer and cook until reduced by about two thirds, 15 to 20 minutes (syrup is ready when a few drops on a chilled plate are very sticky when rubbed with your fingers).
  • Remove from heat and whisk in cream and milk.
  • Return saucepan to heat and bring to low simmer.
  • Meanwhile whisk yolks well with sugar and salt in large bowl.
  • Remove maple cream from heat and let it cool for 5 minutes, then very slowly whisk it into the yolks.
  • Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.
  • Arrange 8 4-ounce ramekins or custard cups in a flat-bottomed roasting pan large enough to accommodate them with 3/4 inch of space in between the cups.
  • Evenly divide the custard among the cups; do not fill to the top.
  • Carefully add enough hot tap water to roasting pan to come a third of the way up sides of cups.
  • Cover roasting pan with foil, tenting it slightly so that foil does not touch top of custards.
  • Put pan on middle rack of oven and bake for 35 minutes; rotate pan, then bake another 15 minutes and check for doneness.
  • The custards are done when the centers are set a bit, even jiggly like gelatin.
  • Total baking time will be 50 to 60 minutes.
  • Remove pan from oven, remove foil, and let custards cool in water bath until you can safely pick them up, then let them cool to room temperature.
  • Refrigerate at least 4 hours, until thoroughly chilled.