Cinnamon Maple Crème Brûlée

Desserts

Kick Crème Brûlée up a notch by adding delicious maple syrup and a hint of cinnamon. Use a torch to lightly caramelize the sugar ‘et voilà’. Dessert is served.

    Makes 8 servings

    Rating: 0 Stars

    Ingredients

    3 cupsGAY LEA - 35% Cooking Cream 20L bag
    1/2 cupMaple Syrup
    1/4 tspCinnamon
    8 Egg Yolk, large
    2 tbspSugar
    1 tspVanilla
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    Instructions

    1. Preheat oven to 325°F.
    2. In a large bowl mix egg yolks and maple syrup. Beat until light and fluffy and then set aside.
    3. In a medium size sauce pan over medium heat combine cream, maple syrup, cinnamon vanilla and bring the mixture up to a boil.
    4. VERY slowly add cream mixture into egg mixture, and stir well.
    5. Pour maple cinnamon mixture through a fine sieve then into ramekins, place ramekins in a deep baking dish pouring hot water in the pan until it comes 3/4 the way up the ramekins. Cover with foil and bake for 25 minutes or until mixture is set.
    6. Remove from the pan, wrap with cling wrap and place in the refrigerator. Once chilled, take remaining sugar and lightly sprinkle on the top of your custard. Using a butane fuel torch, lightly caramelize the sugar.
    • Keep your butane torch vertical and hold the ramekin slightly on the side and slowly rotate ramekin as you caramelize your sugar. The sugar will run a bit as it toasts. Watch your fingers!
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    Ingredients

    3 cupsGAY LEA - 35% Cooking Cream 20L bag
    1/2 cupMaple Syrup
    1/4 tspCinnamon
    8 Egg Yolk, large
    2 tbspSugar
    1 tspVanilla
    Add to Shopping List

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