| Total: | 1 hr 13 min |
| Prep: | 30 min |
| Inactive: | 3 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 cups heavy cream
- 1/2 vanilla bean
- 1 small egg
- 3 large egg yolks
- 7 tablespoons Grade B maple syrup
- 4 tablespoons demarara sugar, for topping
- 6 (4-ounce) brulee molds
Instructions
- Preheat the oven to 325 degrees F.
- Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
- In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
- Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
- Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
- In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
- Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
- Preheat the broiler.
- If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
- Wine suggestion: Essencia, Quady Winery
Reviews
I liked this recipe, although I wasn’t impressed with the taste. NOT ENOUGH MAPLE.
I used my convection oven so omitted the water bath but I think it would have helped anyways. My brulee browned very quickly. It didn’t alter the taste but I didn’t like the look of it. Consistency and taste superb.
This is a super easy, great tasting creme brûlée! I use 1/2cup brown sugar and 1/3cup white sugar for the topping. I pulverize the sugar then let it dry in the oven for 1hour after cooking the creme. Use a torch to brown the top. So yummy!
I did not like this very much. It was not sweet enough and tasted too much like eggs. As well, using a blow torch makes the topping more crunchy and glass-like, rather then using the oven broiler. I usually just use my husband’s blow torch. If you have deeper ramekin dishes, it needs to be cooked for 60 minutes.
I also added an extra egg yolk, and I used regular white sugar for the topping. This recipe was easy and a hit!
I made this recipe as a part of an iron chef competition at school and everyone LOVED it. I added the extra egg yolk as per Kathleen’s suggestion and it turned out wonderfully. Since we had a time limit, after letting them sit out for a couple minutes, I stuck them in the freezer for 30-35 minutes and that helped cool them down. Would have been nicer if they could have been in the freezer for longer, but they would tasty regardless!
My first attempt at this and it came out perfectly! I didn’t even have any ceramic molds so I used some cheap Ikea coffee mugs with about an inch and a half of water for the bath. I cooked it for about 45 minutes, then CAREFULLY took out the water bath with the coffee mugs in it and let that sit for 10 more minutes to cook through some more. After letting it rest at room temp for about 30 more minutes I put it in the fridge. The texture was absolutely perfect.
I think the taste was perfect because I used fresh Vanilla bean ~3/4 of a full sized bean and real Vermont Maple Syrup.
Great Recipe!
I think the taste was perfect because I used fresh Vanilla bean ~3/4 of a full sized bean and real Vermont Maple Syrup.
Great Recipe!
This recipe is super easy and the best creme brulee we’ve ever had. I did, however, slightly deviate by using 4 egg yolks instead of 3 yolks and 1 whole egg. I did that because I didn’t want too much “foam” from the egg whites. I cooked it for 43 minutes… it was perfect. I believe that I finally got it right this time! Thank you soooooooo much!!!!!
Excellent dish. Easy. Makes a real splash with company.
easy and wonderful