This maple-infused spin on crème brûlée is sure to become a new sugar shack classic.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
- 50 g / 1/2 cup Crystal margarine
- 70 g / 1/3 cup granulated sugar
- 55 g / 1/3 cup fine maple sugar
- 500 ml / 2 cups heavy cream, warmed
- one vanilla pod, seeded
- 6 egg yolks
- 15 g / 2 tbsp granulated sugar for topping
- Preheat oven to 300°F (150°C).
- In a large bowl, cream together margarine and sugars until smooth.
- Add vanilla seeds and egg yolks, mixing well.
- Slowly add the warmed heavy cream a bit at a time, constantly stirring.
- Strain the mixture through a fine sieve to filter out any egg impurities.
- Divide the mixture evenly between 4 ramekins.
- Boil about water in a kettle. Place ramekins in a roasting tray and pour the hot water into the pan around the ramekins until it’s 1 cm from the top.
- Bake until custards are set, about 35 minutes. Carefully remove the pan from the oven and remove the ramekins from the water bath with tongs. Refrigerate for at least 3 hours uncovered.
- To make a crunchy crust on top of the crème brûlée, sprinkle a 1/2 teaspoon of sugar on top of each ramekin and use a kitchen torch to melt and brown the sugar.
- Maple sugar can be found at your local farmer’s market or maple producer.