As part of this year’s Canada Day Soiree and fireworks watching at Blee’s place, I made maple syrup creme brulees (along with maple brandy crisps stuffed with whipping cream). Creme brulee are essentially custards, and heavenly custards at that. Made of heavy cream and egg yolks, serve ’em small as they do not score high on the eating healthy scale. But, damn, they’re good!
To make this version, gather up these.
1) maple syrup, cream, eggs, vanilla, a pinch of salt
2) bring the cream to a boil; and, 2) combine egg yolks, one egg and maple syrup
4) the syrup and eggs combined; 5) gradually whisk in the hot cream to temper the egg mixture
6) strain the mixture; and 7) add the vanilla