Another Delicious Cook’s Blowtorch Dish – Maple Syrup Brulee
I found this recipe over at Sofya’s food blog and am using it with her permission, its well worth checking out for lots of recipes and amazing food photos!
The real twist is just using maple syrup instead of sugar for a really distinctive taste. Sofya says that the most important part is making silky-smooth custard by being super-careful not to mix your eggs and cream together too fast. Add the hot cream to the eggs very slowly in a thin stream while continually whisking.
So, to serve 6 people you need:
3 cups of 1/2 and /12 cream (apparently heavy cream is great too)
1/2 cup maple syrup
9 egg yolks
1t vanilla extract (I always recommend using vanilla pods but they are expensive so its up to you)
Brown sugar for melting off on top.
Steps:
- Preheat your oven to 325 F
- Over a medium heat warm the cream and maple syrup for 5 mins, stirring a few times until it is quite hot.
- Beat egg yolks separately until blended, then slowly add the cream as instructed above. Whisk together and add your vanilla extract.
- Put 6 ramekins in an oven pan, pour the mixture through a sieve into each ramekin.
- Pour hot water into the pan until the level is about halfway up the ramekins, loosely cover the pan with a dome of aluminum foil.
- Bake for around 30 minutes or until set. Once cooked remove them to a rack to cool – take care not to burn yourself.
- Once they have cooled place the ramekins into the fridge uncovered. After an hour cover each one with cling wrap then leave in the fridge for at least 3 more hours.
- Last thing to do before serving is sprinkle the brown sugar on top of each one and caramelize with your cook’s blowtorch.
Enjoy! And thanks again to Sofya for sharing her tips.
