HOW TO MAKE MAPLE CREAM
With a good quality pure maple syrup, candy thermometer, saucepot and a wooden spoon, you can make naturally sweet maple cream! Also known as maple spread or butter. One of the best tips I can give you is never to make maple cream when you're in a rush! It takes time to boil the syrup and then cool it to the right temperature before you start the 30-minute stirring process. With some patience, you will transform this 1-ingredient recipe into a beautiful maple cream. If you're vegan, this is an excellent honey alternative. CAUTION: Boiling syrup is extremely hot!
Provided by Chantal | Fresh is Real
Categories Desserts
Time 1h
Number Of Ingredients 2
Steps:
- Before you begin, please watch the How-To Video.
- Place the medium pot (b) for cooling down and mixing the boiled syrup into the freezer. This pot can be smaller than the one to boil your syrup. Prepare a saucepot or stainless steel bowl to use as an ice bath. Add a generous amount of ice cubes to the bottom and keep it in the fridge until you're ready for it. Getting those saucepots prepared before you start is key.
- Attached your candy thermometer to a medium to large saucepot*. On low to medium heat, bring 2 cups of pure maple syrup to a gentle boil. Do not stir the syrup while it's boiling. Keep an eye on your boiling syrup at all times, don't walk away. If your syrup boils too close to the edge, reduce your heat to prevent overflowing. Once the syrup reaches 234° F (some wait until 235° F, but that makes it thicker), remove it from the heat.
- Immediately transfer the boiled syrup to the medium pot (b) placed overtop the larger pot (c) with the ice cubes. Be very careful hot maple syrup can burn you! Cooldown the maple syrup to about 95° F. Once cooled, get your arm ready, find a partner and take turns stirring and stirring some more. The process takes about 30 minutes to transform the syrup into a gorgeous golden, thickened maple cream.
- As soon as the cream is ready, transfer it to a glass jar with a lid. Store the cream in the refrigerator. Enjoy!
MAPLE CREMA
This lovely custard dessert is an elegant end to a dinner party -- and a down-east kind of comfort food/dessert. The creation of Gina DePalma of Babbo, the crema works best with really good ingredients: organic heavy cream, fresh farm eggs, pure maple syrup. The instructions are long--but it's quite a simple recipe really, and most of the prep time is chilling time.
Provided by Chef Kate
Categories Dessert
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Put syrup in 4-quart saucepan and bring to a boil. (Use a large saucepan, syrup will bubble up quite high.)
- Lower heat to simmer and cook until reduced by about two thirds, 15 to 20 minutes (syrup is ready when a few drops on a chilled plate are very sticky when rubbed with your fingers).
- Remove from heat and whisk in cream and milk.
- Return saucepan to heat and bring to low simmer.
- Meanwhile whisk yolks well with sugar and salt in large bowl.
- Remove maple cream from heat and let it cool for 5 minutes, then very slowly whisk it into the yolks.
- Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.
- Arrange 8 4-ounce ramekins or custard cups in a flat-bottomed roasting pan large enough to accommodate them with 3/4 inch of space in between the cups.
- Evenly divide the custard among the cups; do not fill to the top.
- Carefully add enough hot tap water to roasting pan to come a third of the way up sides of cups.
- Cover roasting pan with foil, tenting it slightly so that foil does not touch top of custards.
- Put pan on middle rack of oven and bake for 35 minutes; rotate pan, then bake another 15 minutes and check for doneness.
- The custards are done when the centers are set a bit, even jiggly like gelatin.
- Total baking time will be 50 to 60 minutes.
- Remove pan from oven, remove foil, and let custards cool in water bath until you can safely pick them up, then let them cool to room temperature.
- Refrigerate at least 4 hours, until thoroughly chilled.
Nutrition Facts : Calories 469.6, Fat 26.1, SaturatedFat 15.2, Cholesterol 240.4, Sodium 60.2, Carbohydrate 57.9, Sugar 49.9, Protein 3.7
MAPLE CREME BRULEE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325˚. Bring the heavy cream and vanilla seeds and pod to a simmer in a medium saucepan over medium-high heat. Remove from the heat and let sit 15 minutes; remove the vanilla pod.
- Make the custard: Whisk the egg yolks, maple syrup, sugar, maple extract and salt in a medium bowl until smooth. Gradually add 1/2 cup of the warm cream mixture, whisking constantly until combined. Whisk in another 1/2 cup, then whisk in the rest. Strain through a fine-mesh sieve into a large liquid measuring cup.
- Set four 6-ounce ramekins in a large roasting pan; divide the custard among the ramekins. Carefully pour boiling water into the roasting pan so it comes halfway up the sides of the ramekins. Cover the roasting pan with foil and carefully transfer to the oven. Bake until the custard is set but the centers still jiggle slightly, 30 to 40 minutes. Uncover and remove the ramekins from the water bath; transfer to a baking sheet and let cool to room temperature. Refrigerate until chilled and set, at least 2 hours or overnight.
- Working with one ramekin at a time, sprinkle the custard with 1 to 2 teaspoons sugar and melt with a kitchen torch, moving the flame back and forth over the sugar until melted. Let harden, about 5 minutes.
MAPLE CREMA
If you can start with truly natural dairy - definitely not ultrapasteurized and ideally bought from a farm or a farmers' market- you are really ahead of the game. The reason I fell in love with this maple crema is that all the flavors were so pure that the maple syrup shone like a star.
Provided by Mark Bittman
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Put syrup in 4-quart saucepan and bring to a boil. (Use a large saucepan, syrup will bubble up quite high.) Lower heat to simmer and cook until reduced by about two thirds, 15 to 20 minutes. (Syrup is ready when a few drops on a chilled plate are very sticky when rubbed with your fingers.)
- Remove from heat and whisk in cream and milk. Return saucepan to heat and bring to low simmer. Meanwhile whisk yolks well with sugar and salt in large bowl. Remove maple cream from heat and let it cool for 5 minutes, then very slowly whisk it into the yolks. Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.
- Arrange 8 4-ounce ramekins or custard cups in a flat-bottomed roasting pan large enough to accommodate them with 3/4 inch of space in between the cups. Evenly divide the custard among the cups; do not fill to the top. Carefully add enough hot tap water to roasting pan to come a third of the way up sides of cups. Cover roasting pan with foil, tenting it slightly so that foil does not touch top of custards.
- Put pan on middle rack of oven and bake for 35 minutes; rotate pan, then bake another 15 minutes and check for doneness. The custards are done when the centers are set a bit, even jiggly like gelatin. Total baking time will be 50 to 60 minutes.
- Remove pan from oven, remove foil, and let custards cool in water bath until you can safely pick them up, then let them cool to room temperature. Refrigerate at least 4 hours, until thoroughly chilled.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 26 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 59 milligrams, Sugar 51 grams
MAPLE CREAM PIE
Provided by Samantha Seneviratne
Categories dessert
Time 8h50m
Yield 8 to 10 Servings
Number Of Ingredients 14
Steps:
- Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
- Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
- Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
MAPLE CREAM
Move over salted caramel, there's a new dessert sauce in town! This rich, velvety maple cream makes an excellent gift. It also serves as the filling for our Maple-Pistachio Thumbprints.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
- Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.
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- In a saucepan off the heat, combine the cornstarch and flour. Whisk in the maple syrup, 1 cup (250 ml) of the cream and the eggs until smooth. Bring to a boil over medium-high heat, stirring continuously while scraping the sides and bottom of the pan. Let simmer for 30 seconds, stirring constantly.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, beat the remaining cream (1 cup/250 ml) until stiff peaks form. With a whisk or spatula, fold the whipped cream into the cooled maple cream.
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