This recipe comes from the CoupdePouce magazine. Many think that making a crème brulée is complicated. It is not really the case and it’s really worth trying.
Ingredients:
- 625 ml milk
- 4 large egg yolks
- 125 ml condensed milk
- 15 ml corn starch
- 30 ml maple syrup
- 100 ml maple sugar, chopped
Method:
- In a sauce pan with a thick bottom, heat the milk until it starts evaporating
- In a bowl, mix with a whisk the yolks, condensed milk and corn starch, until it becomes smooth
- Keep whisking and slowly incorporate the hot milk
- Add the maple syrup and mix well
- Remove the foam, if any
- Pour the preparation into 5 small dishes (250 ml or six of 180 ml) for crème brulée
- Place the dishes in a shallow pan such as a rectangular baking dish
- Add boiling water in the baking dish, up to about half the height of the crème brulée dishes
- Bake at 3500 F for about 30 to 35 minutes, or until the preparation is cooked, except the centre will still be jelly
- Remove the crème brulée from the baking dish and let cool for about 2 hours
- Just before serving, sprinkle the maple sugar on top of the crème brulée and, using a torch, heat the sugar until it caramelizes
