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Maple Creme Caramel
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For the Maple Caramel:
- 2/3 cup (133 g) Redpath® Granulated Sugar
- 1/3 cup (80 ml) water
- 3 tbsp (45 ml) pure maple syrup
For the Custard:
- 2 ½ cup (600 ml) whole milk
- ⅓ cup (67 g) Redpath® Granulated Sugar
- ½ vanilla bean, seeds scraped, pod included
- 2 eggs
- 4 yolks
- ⅓ cup (80 ml) pure maple syrup
- ½ tsp (3 g) salt
Instructions
- Preheat oven to 300℉ (150℃). Have 6 ramekins prepared.
For the Maple Caramel:
- In a heavy-bottomed saucepan, evenly spread the Redpath® Granulated Sugar over the bottom of the pan and the water.
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- Place pan over medium-high heat and bring mixture to a boil. Once the sugar begins to change colour, gently swirl to evenly distribute the sugar as it’s caramelizing; make sure not to stir with a utensil. Keep pot on the heat until the sugar turns a deep amber colour. Turn off heat, pour in the maple syrup, swirling to combine.
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- Immediately pour the maple caramel amongst the ramekins. Tilt each ramekin to ensure that the caramel covers the bottom of each. Place ramekins into a 9 x 13 inch (23 x 33 centimetre) baking dish. Set aside to harden; do not refrigerate.
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For the Custard:
- In a medium bowl, whisk together the eggs, pure maple syrup and half of the Redpath® Granulated Sugar.
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- Meanwhile, in a heavy-bottomed saucepan, combine milk, the remaining Redpath® Granulated Sugar, the vanilla bean (seeds scraped and pod, included) and salt together.
- Stir milk mixture over medium heat until it only just begins to boil.
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- While whisking, slowly add a ladle of the hot milk into the egg mixture. Continue process until all of the milk is whisked together with the eggs. Strain mixture into a large measuring cup or bowl. Discard vanilla bean.
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- Evenly divide the custard amongst the 6 ramekins. Place the baking dish into the oven with the 6 ramekins evenly-spaced apart. Fill the baking dish with boiling water, at least halfway up the sides of the ramekins to ensure the custards are baked evenly.
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- Bake for 30 to 40 minutes, or until the majority of the custard is set. When finished, you will be able to notice a quarter-sized jiggle in the middle of the custards.
- Carefully remove the baking dish from the oven. Allow to cool slightly until ramekins can be safely handled. Remove ramekins from the baking dish. Cool completely.
- Place into the fridge to chill; at least an hour. Run a sharp knife around the edge and invert the dessert onto a plate. If chilling longer than an hour, cover each cooled ramekin with plastic wrap before placing into the fridge.
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CHEF'S TIPS
- The custard can be made a few days in advance. Make sure to stir well before before dividing into ramekins.
- Fully-made creme caramels can be made 2 or 3 days in advance, cooled completely, covered with plastic wrap and stored in the fridge.
- A 3 inch (7.6 centimetre) cinnamon stick can be used instead of, or in addition to, the vanilla bean.
