Creme Brulee

[Guest guest]

I love maple syrup, so I bought this book some time ago. I haven't been brave

enough to indulge in any yet - I was hoping there'd be some entrees, but no,

guess I should've looked first.

 

 

* Exported from MasterCook *

 

Creme Brulee

 

Recipe By :Ken Haedrich

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 egg yolks

1/2 cup maple syrup

2 cups light cream

1 teaspoon pure vanilla extract

6 tablespoons light brown sugar

 

Preparation time: 20 minutes, plus overnight chilling

Baking time: 1 hour Yield: 5 to 6 servings

Creme Brulee the king of custards, is very popular these days. It has probably

done more recently to broaden the waistlines of restaurant goers in this country

than any other dessert. This version, though slightly less rich than most, is

taking its toll on my own mid-region. You must begin this the day before you

plan to serve it.

 

Preheat the oven to 325F. Bring about 4 cups of water to a boil and reserve.

Very lightly whisk the egg yolks and maple syrup together. Set aside. Scald the

heavy and light creams in a heavy-bottomed saucepan.

Gradually stir the hot cream into the yolk/maple syrup mixture, until blended.

Do not beat it or the finished texture will be grainy. Stir in the vanilla.

Ladle into individual, ovenproof custard cups or ramekins of about 3/4-cup

capacity, filling almost to the rim.

Place the cups in a large, shallow casserole, then carefully pour in the boiled

water until it reaches about halfway up the sides of the cups. Take care not to

splash water in the cups. Cover loosely with foil, then bake for 1 hour. The

centers will still seem a little wobbly, but they will firm as the custards

cool. Cool to room temperature, cover with plastic, then refrigerate overnight.

About an hour before serving, remove the cups from the refrigerator. Sieve 1

tablespoon of brown sugar directly on top of each custard, spreading it evenly

with a fork. Put the cups in a shallow casserole, then pour in enough ice water

to come halfway up the sides of the cups. Turn on the broiler and broil the

custard close to the heat, until the brown sugar bubbles and darkens; watch

carefully, or it will burn. Cool and serve right away in the cups. Or

rechill until serving.

 

Source:

" The Maple Syrup Cookbook "

Copyright:

" 1989 Ken Haedrich "

 

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Per Serving (excluding unknown items): 382 Calories; 25g Fat (57.3% calories

from fat); 6g Protein; 36g Carbohydrate; 0g Dietary Fiber; 319mg Cholesterol;

54mg Sodium. Exchanges: 1/2 Lean Meat; 4 1/2 Fat; 2 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0