Maple Crème Brûlée

Submitted By:
Bob Brulée


No. of Servings:
4 Preparation time:
20min(s) Course:
Dessert Cooking time:
40min(s) Cooking Instructions:
Preheat the oven to 150C.
Combine the cream and milk in a saucepan and place on a low heat.
Split the vanilla pods lengthways and scrape out the seeds. Add the seeds and the pods to the saucepan and stir well.
Place the caster sugar and egg yolks in a mixing bowl and whisk together until combined.
Turn up the heat, add the maple syrup and bring the cream and milk mixture to a simmer. Once simmering, pour it into the bowl with the egg yolk mixture. Stir thoroughly until all the sugar has dissolved (this maple vanilla custard mixture can be chilled for use later if required).
Remove the vanilla pods and spoon the custard mixture into the ramekins.
Place the ramekins into a deep baking tray. Add hot water, until the water level is half way up the ramekins.
Place preheated oven and cook for about 30-35 minutes. The custard should be set but still have a slight wobble.
Remove from the oven and cool.
For the topping, sprinkle half of the light muscovado sugar over the top of each brulée and caramelise with a blowtorch until caramelised. Repeat this process with the remaining muscovado sugar to form a thicker and crunch caramel layer.
Serve.