Maple Crème Caramel
If olive oil is liquid gold, then maple is liquid amber. A true gift from the gods – thick, sticky and sweet. Ambrosia? Maybe. A beautiful natural resource? Absolutely. I adore all things maple. Maybe it is because I live in a well known Maple State. Or is it due to my overwhelming love of maple, that I moved to Vermont? It is the old chicken vs. the egg question – something else I have been pondering of late. Personally the answer doesn’t matter much to me, so long as I get to enjoy it. DAILY.
At this point I use primarily maple syrup or maple sugar to sweeten in my kitchen. It is local, abundant and absolutely delicious. I love its rich flavor and lovely color. I honestly can’t remember the last time I used white sugar. When we have friends or family come to visit, they always get maple sugar served with their coffee in the mornings. And at night, finishing off an incredible meal, we often leave the table with a hint of maple on our lips or in the creases of our mouths.
My favorite desserts have always been rich and creamy custards or puddings, or their frozen cousin, ice cream. I remember the first time I tried a Latin-inspired flan swimming in a luscious caramel bath. I also remember the first time I dug my spoon into, cracking through the thin burned sugar crust of a perfect Crème brûlée and watching it give way to reveal all the deliciousness underneath. Just like unwrapping a present.
So if you are like me, and you love maple, and you love custard, this recipe really is the perfect treat for you. A wonderful way to end a harvest meal, like Thanksgiving. Coming to you straight from The Green Mountain State. You can find this recipe and many other delicious “Made in Vermont” recipes in Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State
INGREDIENTS:
1 cup pure Vermont maple syrup
5 farm fresh egg yolks
1 tsp pure vanilla extract
1 tsp ground cinnamon
2 cups fresh organic whipping cream
METHOD:
Preheat oven to 275 F. Lightly butter 6 ramekins and set aside. Simmer ½ cup maple syrup in a small saucepan over medium heat for about 10 minutes, until syrup has reduced to a thick consistency. Be careful not to overcook. Immediately divide the syrup between the ramekins and swirl each ramekin to coat with the syrup. Set aside.
Make the custard. In a medium bowl whisk the second ½ cup of maple with egg yolks, vanilla and cinnamon. Heat the cream in a saucepan until just boiling, gradually whisk the hot cream into the egg yolk mixture, then divide the mixture evenly into the ramekins.
Set the ramekins into a baking pan, and fill the pan with water halfway up the sides of the ramekins to create a bain marie. Cover baking pan with foil, carefully place in the oven and cook for 50 minutes. During the last 10 minutes check the custards to make sure the center is set and a little wiggly, but not totally cooked.
Remove custards from the water, and chill uncovered in the fridge until cold, at least 4 hours. Custard can be made a day ahead. To serve run a knife around the edges of the ramekins to loosen custards and invert to serve on dessert plates.
Rosa - November 8, 2010 at 12:43 pm
That is one divine looking crème brûlée! I am addicted to maple so that book would be for me.
Cheers,
Rosa
Pam - November 8, 2010 at 12:49 pm
Nice…I love dishes like this and oh so pretty Jenn! Hugs!
erin - November 8, 2010 at 1:32 pm
ok. SOOSOSOSO good looking. I’m totally trying this 🙂
Jessica @ How Sweet - November 8, 2010 at 1:37 pm
Oh this just looks divine!
tobias cooks! - November 8, 2010 at 1:57 pm
I love the taste of maple especially in such a form. Good idea!
Teresa - November 8, 2010 at 2:02 pm
Jenn, I also love the flavor of maple. Here in Texas the real deal is a little too expensive, but still worth biting the bullet. Love this cookbook. I’ll check it out at B & N.
Georgia - November 8, 2010 at 2:14 pm
Drool. Unfortunately, maple syrup is a little harder to come by down here (read: Expensive), but we always keep some good stuff in the house. I grew up on the real deal, and cringe whenever someone thinks of Aunt Jemima’s as syrup! We do have a bounty of honey, so maybe I will try this with honey instead of syrup. I’ll let you know if I do and how it turns out!
lisaiscooking - November 8, 2010 at 3:25 pm
I do like custard and maple, and this sounds like a pretty perfect dessert. I’m completely jealous of you abundant, local supply of all things maple!
foodies at home - November 8, 2010 at 6:01 pm
There is really nothing like true blue Vermont maple syrup! I could literally drink the stuff! haha…fantastic!
peter - November 8, 2010 at 6:31 pm
Vermont, Quebec, Ontario are maple syrup-land and you’ve taken one of fave desserts to a warm, comforting new level.
nina - November 8, 2010 at 11:47 pm
A friend brought me a jug of maple syrup on return from their last visit to Canada. You are right, it is just so much better than other sweetners, including sugar!!
Happy Cook - November 9, 2010 at 7:08 am
When my hubby went to US he brought back maple syrup which i love but i am sure yoyrs is much more authentic.
Love love the velvet dessert.
Stella - November 9, 2010 at 10:49 am
I love this recipe, Jenn. It sounds so wholesome, delicious, and it’s gluten free too (smile)-that’s nice. I was just noticing that I’m all out of maple syrup. I need to put it on my grocery list for sure;-)
kat - November 9, 2010 at 11:43 am
A perfect fall dessert!
Arlene (MOM) - November 9, 2010 at 1:49 pm
That look lucious. You’ve sold me on the goodness of maple too. Yum!
City Share - November 9, 2010 at 4:27 pm
I too have been trying to just use maple and honey as sweeteners. I love all things maple so this is right up my alley. Only 5 ingredients – simple perfection. Thanks for sharing. I’ll have to keep an eye out for that cook book.
5 Star Foodie - November 9, 2010 at 5:52 pm
This flan with maple syrup sounds absolutely heavenly! I have a maple syrup from Vermont right now that my mom gave me and would love to use it to make this treat!
Bren - November 9, 2010 at 6:59 pm
I love the simplicity of this caramel. so fabulous. never used maple syrup to make a creme, but i swear it’s a great idea. i’ve just sub’d every day syrup with maple. fabulous.
bellini - November 9, 2010 at 11:17 pm
I grew up in maple syrup country as well. I am sure my daughter was weaned on the stuff.
Crustabakes - November 10, 2010 at 4:37 am
I love maple anything! THis is definitely definitely a winner in my books!
Peter G @ Souvlaki For The Soul - November 10, 2010 at 5:07 am
Your descriptions about flans and creme caramels had me wanting to make one immediately! Maple syrup is truly a blessed product from Mother Nature herself! Love it Jenn!
sippitysup - November 11, 2010 at 1:45 pm
Today is my birthday and I am cruising my favorite blogs look for cakes! Kind of weird I know, but hey it my birthday and this counts. GREG
Erica - November 12, 2010 at 11:54 am
This looks and sounds so amazing, I especially love the maple syrup flavor! Saving this!
Ben - November 12, 2010 at 12:17 pm
I love maple too, but I don’t eat it as often as I should. Maybe that book will inspire me to consume it more, hehe.
Great pictures!
Alta - November 12, 2010 at 3:55 pm
Oh. My. Gawd. I love maple, and I love flans, so this would be SO perfect.
Kristina - November 12, 2010 at 10:37 pm
Oh. Wow! Drooling.
Sam Sotiropoulos - November 13, 2010 at 5:56 pm
Beautiful! I simply adore maple syrup and the combination with the creme caramel is sheer delight. We know something about maple syrup up here in Canada too… 🙂
Claudia - November 14, 2010 at 11:08 pm
Growing up, I Ialways, always vacationed in Vermont. And we always, always came home with maple syrup stating that we would make it last until the following summer. And it never made it through the current summer. This is so enticing – you have me scouring my fridge for the ingredients.
Nazarina - November 15, 2010 at 5:28 pm
To call this just a treat is an understatement, this is indeed worthy of savoring every last bite.
teenagehealthfreak - November 15, 2010 at 10:10 pm
you’re making me really really really want to get some REAL maple syrup now!!! i ALMOST bought some..but it was a whopping 15$$ for a SMALL little jar of it!!! i should shop around for it a bit more. hmmm. maple sugar?? that sounds cool, but i’m going to have to google what that is!! 🙂
Maria - November 17, 2010 at 7:24 pm
I absolutely adore creme caramel! And this sounds exquisite. I love maple syrup … adds a nice fall touch to this dessert.