If you like custard you will love this Canadian treat.
I adapted this recipe from the Bistro Champlain’s recipe published in Flavours of Canada as a way to use the 8 egg yolks left from making meringues or Dede Wilson’s Essential Buttercream for a special occasion.
If you do not have leftover yolks you can always freeze the egg whites in quantities you will use. I often substitute an egg white for water when adapting a recipe using gluten-free flour because they give structure to your baked goods. Label it with the number of whites and the date you froze it. If you do not think you will use them individually save them all together and plan to make pavlova for a midwinter treat!
Maple Creme Brulée
1/2 vanilla bean or 1 tsp vanilla
1/2 cup milk
1 1/2 cups whipping cream
8 egg yolks
1/3 cup maple syrup
1/4 cup maple sugar or brown sugar
- If you are using a real vanilla bean place it with the milk and cream before you scald it then let it sit until you have prepared the remaining ingredients. Remove it, cut it open and scrape the seeds into the milk before you whisk it into the egg mixture.
- Whisk egg yolks, maple syrup and vanilla extract (if you are using it in place of the vanilla bean) in a bowl until evenly mixed.
- Slowly whisk in hot milk mixture and pour evenly into 8 prepared custard cups.
- Place filled cups into an oven proof baking pan and pour boiling water half way up the sides and bake at 300°F about 40 – 45 minutes until the custard is set but still creamy.
- Remove from water bath and cool completely.
Refrigerate until an hour before serving.
- Blot top of custard with a paper towel if it is wet then sprinkle sugar evenly on the top
- Broil carefully or heat with a blowtorch until sugar is melted and darkly coloured.
- Serve with sweetened whipped cream, fresh berries and a mint leaf if you like.