Maple Creme Brulee
Yield
6 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
heavy whipping cream
|
|
| 10 | each |
egg yolks
|
*
|
| ⅓ | cup |
maple syrup
|
|
| 1 | each |
vanilla bean
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
heavy whipping cream
|
|
| 1E+1 | each |
egg yolks
|
*
|
| 79 | ml |
maple syrup
|
|
| 1 | each |
vanilla bean
|
*
|
Directions
Heat cream with vanilla bean. Do not scald.
Whisk syrup together with yolks. Whisk in some of the cream to temper.
Add above mixture to cream and whisk.
Pour into oven-proof baking cups and bake in a water bath at 325℉ (160℃) until set, approximately 1 hour.
Yield: 6 deep custard cups
