I know this isn't really a spring dessert and it is (or should be) well into spring by now. But! I made this dessert back at the end of January (!!) and I have yet to post it because I have been getting outside! Yes, the outside world, outside of the kitchen and my computer. If you've read the last few posts, you know this is nothing new and I won't really go on and on about it. But a little update that yes! I am still no longer working in kitchens and not really working on the blog anymore so I'm sorry to the many people that have had their emails go unanswered or comments unreplied! I've read them, I really have! I mean to reply to everyone, but then I go to work and I forget and then I get home and all I want to do is plan what hike I'm going to do on the weekend.
Despite the fact that it's the end of April, the weather here in Vancouver only turned spring-like in the past week or so. Before that was just rain and rain and cold and rain. Usually we have at least a little fake spring in March where it's nice and sunny and makes us hopeful. Then back to rain and our hopes are crushed. We didn't even get that!
But hey, I'm Canadian so maple is in our blood and anything can be maple-d at any time during the year. It goes well with everything, everyone, always. Just....maple, you guys. Maple sugar! ugh, maple sugar. I discovered it a few years ago and it's changed so much in my baking! And good quality maple syrup...ohhhh you gotta get the good stuff. I know it's expensive and everyone always drenches their pancakes in so much maple syrup and it's hard to justify spending $20 on a fancy-labelled artisanal hand-crafted small-batch fair trade blah blah blah thing of maple syrup but just do it. Do it. Or have the good maple syrup for the special occasions and mediocre maple syrup for turning your pancakes into soaking wet sugar sponges.
Maple Crème Brûlée
250 g heavy cream
100 g whole milk
75 g egg yolks
25 g maple sugar
20 g maple syrup
Preheat the oven to 200 F.
Combine the cream and milk in a saucepan set over medium heat. Place the egg yolks and maple sugar in a medium sized bowl and whisk until slightly paler in colour.
Once the cream mixture has scalded, pour a small amount of the cream mixture into the yolks, whisking constantly. Slowly add all of the cream mixture, whisking as you do so. Strain the mixture through a fine mesh sieve.
Let the mixture sit for 10 minutes to let any bubbles rise to the surface. Skim off any foam or bubbles. Transfer to a pitcher or something similar so it is easier to pour cleanly.
Prepare 4-6 glasses or ramekins. Fill the glasses 3/4 of the way up and transfer the glasses or ramekins to a high sided baking pan or casserole dish. Pour hot water into the dish until it comes halfway up the sides of the glasses or ramekins.
Bake for 1 to 1 1/2 hours, until the custard has a slight jiggle in the center. Remove from the oven, remove from the water bath, and cool to room temperature. Refrigerate until completely cool or overnight.
When ready, sprinkle a small amount of sugar onto the top of the crème brûlée and use a handheld torch to caramelize it. Serve immediately.