Maple Sugar Crème Caramel
Crème caramel takes on a New England flavor when both the caramel and custard are made with maple sugar. Lightly whipped cream and bittersweet chocolate shavings top it all off. If maple sugar is unavailable, place 2 cups granulated sugar and 1 tablespoon maple extract in a blender or food processor and blend together.
Ingredients
- Maple Sugar Caramel
- Maple Sugar - 1 cup
- Water - 1/2 cup
- Unsalted Butter - 1 tablespoon
- Maple Sugar Custards
- Eggs - 4
- Egg Yolks - 2
- Maple Sugar - 1 cup
- Milk - 2-1/2 cups
- Garnish
- Heavy (whipping) cream - 1 cup
- Sugar to taste
- Bittersweet chocolate shavings
Instructions
To make the caramel: In a small saucepan, combine the sugar and water and bring to a boil over high heat. Reduce heat to medium and continue to cook for 5 to 10 minutes, or until the mixture coats a spoon. Remove from heat and stir in the butter until melted. Ladle 3 tablespoons of the caramel in the bottom of each of six 6-ounce ramekins or custard cups. Set aside to cool and thicken.
To make the custards: Preheat the oven to 325 F. Line the bottom of a baking pan with a napkin. Place the ramekins or cups in the baking pan (the napkin anchors the ramekins or cups).
In a large bowl, combine all the custard ingredients and whisk together until the sugar is dissolved and the mixture is smooth. Fill each ramekin or cup with custard. Pour hot water into the baking pan halfway up the sides of the custards. Cover the entire pan loosely with aluminum foil. Bake for 35 minutes, or until a toothpick inserted in the center of a custard comes out clean. Remove to a tray and chill thoroughly before serving.
To serve: Beat the cream until slightly thickened. Add the sugar and beat to soft peaks. Run a thin-bladed knife around the inside edge of each custard and invert and unmold it onto a dessert plate. Be sure to serve all the sauce from the bottom of the mold. Garnish each custard with a spoonful of whipped cream and chocolate shavings
