« Black Cod, Morels, Asparagus, Candied Meyer Lemon, Thai Basil | Main | Sea Urchin, Black Trumpets, Charred Scallion, Buddha's Hand, Jalapeno »


I made this in October in anticipation of some people coming over for dinner. Then the dinner got canceled, and I was stuck with a bunch of little cremes brulees. So I promptly shoved them all in my mouth and swallowed.

Alright, fine. I gave a couple away first. Jeanette loved them, too. But then I really did eat at least six of them.

Anyway, I've discovered that full-sized cremes brulees are simply too large for multi-course meals. But miniature ones--just 2 or 3 bites or so, each one with some caramelized sugar--are perfect as a first dessert course. Because who wants a dinner with only one dessert?

These maple cremes brulees are now one of my go-to desserts. They are delicious, with the maple being detectable but not overpowering. Even the cat loves them!

And look! I'm providing a normal recipe! No gram measurements, or chemical additives, or special equipment!

Oh, wait... you probably don't have spray-dried powdered maple syrup. Hmmm... well... you could buy some online. Or... well... I think you could substitute another 1/4 cup maple syrup for the maple powder, and then substitute 10 grams or so of heavy cream powder for the--wait, that's no good either. Alright, just cut out 2 tbsp of heavy cream, and substitute another 1/4 cup of maple syrup for the maple powder. That should work. Don't use fake maple syrup. But if you want this to be flavored with something other than maple, the base recipe involves 1/3 cup sugar instead of maple syrup and powder. You can also check out this vanilla creme brulee that I posted long ago.

Maple Creme Brulee

Makes enough for about like 8 or 10 little servings, or maybe 4 normal-sized servings. Cooking time: 30-ish minutes. Cooling time: couple hours.

The ingredients:

  • 2 cups heavy cream
  • 1/4 cup maple syrup
  • 3 tbsp maple powder
  • 6 egg yolks
  • pinch of salt

The algorithm:

1. Preheat oven to 300F. Place a kitchen towel in the bottom a baking dish.

2. Bring 1 cup cream, sugar, and salt to a simmer, and stir to dissolve the sugar and salt. Bring it off the heat and let it sit a couple minutes, stirring occasionally to prevent a skin from forming. Then stir in the remaining cup of cream.

3. Bring some water to a boil in a kettle or pan.

4. Beat the egg yolks, then whisk a small amount of the cream mixture into the eggs to temper. Then whisk the remaining cream into the eggs, slowly.

5. Place some ramekins onto the kitchen towel in the baking dish. I used little 1 oz stoneware condiment cups from IKEA. You can use bigger ones if you want.

6. Strain the custard through a fine-mesh strainer into the ramekins. Pour the boiling water into the baking dish (very carefully) until it reaches halfway up the sides of the ramekins.

7. Bake at 300F until the centers of the custards have reached 170F (before carryover cooking). If you don't have an accurate kitchen thermometer, at that point, custards will have started to set, but will still be quite wobbly in the center.

8. Take them out and put them in the refrigerator for a couple hours to firm up.

9. When you're ready to serve them, take them out about fifteen minutes before you're going to serve them. If water condenses on the top, dab it with a paper towel to dry it. Sprinkle on a very thin coating of sugar (and dump off the excess) then burn it evenly with a kitchen torch. Wait several minutes before serving, so that top can harden.

Posted by Barzelay on 2008/12/25 @ 15:49 | Comments (1) | Baking, Desserts


Comments


Great picture of Penelope! And the cremes brulees don't look too shabby, either.

Posted by: bettyjoan at December 26, 2008 12:29 PM