Maple Creme brulee

My husband doesn’t really like sweets or desserts- he’d much rather have a chicken pot pie to an apple pie, and would choose cheese over chocolate every time…but the one dessert he does love is creme brulee! So I thought i’d learn how to make one, and it was actually quite scary! Something about pouring boiling hot water into a pan that’s in a super hot oven is a little intimidating, and I almost burnt myself for the first time ever, but aside from that- it was actually surprisingly simple to make!

here’s the recipe for the maple creme brulee, which I found in Better Homes and Gardens¬†and I love it because you don’t need a torch, or any fancy kitchen gadgets to make them!

Ingredients:
Non-stick cooking spray
2 cups Heavy Whipping Cream
3 Tbsp sugar
6 egg yolks
1/3 cup maple syrup
1 1/2 tsp vanilla
1/8 tsp salt
1/4 cup sugar
1/4 chopped hazelnuts or almonds, toasted.

Directions:

Preheat oven to 350 degrees F. Lightly coat 4-6 ramekins with cooking spray. Place custard cups in a 3-quart rectangular baking dish; set aside. In a heavy small saucepan, combine whipping cream and the 3 tablespoons sugar; heat over medium heat just until bubbly, stirring occasionally. Remove from heat; set aside.

Meanwhile, in a large bowl, combine egg yolks, maple syrup, vanilla, and salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk hot whipping cream mixture into the egg yolk mixture.

Divide mixture among prepared custard cups. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the custard cups.

Bake for 30 to 35 minutes or until mixture in custard cups appears set when lightly shaken. Transfer custard cups to a wire rack; cool.
Cover and chill for at least 1 hour or up to 24 hours.

Before serving, let custard cups stand at room temperature for 20 minutes.

Meanwhile, for caramelized sugar, in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon. Quickly drizzle some of the caramelized sugar over each creme brulee. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Sprinkle individual servings with toasted hazelnuts. Serve immediately.

Okay, so I had no idea sugar turned glass-like from just heating it through for a few seconds! That’s so cool. P.S. The recipe says to cook the sugar until it’s melted, and then for 5 minutes more- but the longer you cook it, the more bitter it gets, so cook it just long enough for it to melt, and then pour it on right away.

This was really yummy. I have eaten a lot of creme brulee, but always the same classic version- so it was nice to put a little subtle twist on it. It was a little scary to make (because when you have all that boiling hot water in the pan, it’s hard to get it out of the oven without it spilling over and burning you!) But apart from that- there was nothing to it, and i’m glad, because my husband loved it! (So I know i’ll probably be making them often). I hope you love it too!

Love, Sarah!