Maple Sugar Creme Caramel Recipes

MAPLE CRèME CARAMEL

Steps:

• For caramel:
• Preheat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
• For custard:
• Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
• Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• To serve, run knife around dish sides to loosen custards. Invert onto plates.

MAPLE SUGAR CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees.
• Sift the maple sugar and set aside all but 2/3 cup.
• Combine the 2/3 cup maple sugar and the water in a heavy saucepan and bring to the boil. Cook, stirring often, about 4 minutes or until the syrup is thickened and coats a spoon. It will drip threadlike when poured from a spoon. Stir in the butter.
• Pour an equal portion of the syrup into each of 4 1/2-cup molds (small individual souffle dishes are ideal). Let cool.
• Combine the whole eggs, egg yolk, milk and remaining 2/3 cup maple sugar in a mixing bowl and beat to blend thoroughly. Strain the mixture into a glass measuring cup.
• Carefully and slowly pour equal portions of the mixture into the molds.
• Carefully arrange the molds side by side in a heat-proof baking dish and pour boiling water around the molds. Place the molds in the water bath in the oven and bake 40 to 50 minutes or until the custard is set in the center.
• Remove the molds from the water bath and arrange on a rack to cool. Serve at room temperature or slightly chilled.
• The dessert may be unmolded before serving. To unmold, run a sharp knife around the inside of each dish. Unmold onto flat serving dishes.

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

MAPLE CRèME CARAMEL

Steps:

• Preheat oven to 300°F
• For caramel: Lightly butter four ramakin dishes. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts.
• Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
• Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
• For custard: Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Add a bit of the hot cream to the yolk mixture. Return this to the not cream mixture and whisk well.
• Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Using your kettle, add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
• Bake custards until set in center, about 55 minutes. Remove the custard one at a time from the oven. Leave the baking pan in the oven until cooled; then remove. (this step helps prevent from spilling any hot water on yourself) Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• To serve, run knife around dish sides to loosen custards. Invert onto plates.

MAPLE-SUGAR CREME CARAMEL

Steps:

• Set out 6 6-ounce custard cups or ramekins. Combine 1/2 cup water and 1 cup maple sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer for 5 minutes or until the syrup looks dark and shiny and is thick enough to coat a spoon. Remove from the heat, and whip in the butter. Spoon evenly into the bottom of each cup. Allow to cool; the syrup will thicken.
• Preheat oven to 325 degrees. Bring about 1 quart water to a boil for the water bath (bain-marie). Combine the eggs, egg yolks, milk and maple sugar. Mix very well, so that the sugar dissolves completely.
• Spoon about 2/3 cup of custard into each cup. Place the cups in a baking pan, and fill with enough boiling water to come about halfway up the sides of the cups. Cover loosely with aluminum foil and bake for about 35 minutes, or until set. A toothpick inserted into the center should come out clean.
• Chill thoroughly for about 2 hours. Loosen the custards with a small knife, and unmold onto plates. Be sure to serve all the sauce from each cup. Top with sweetened whipped cream, if desired.