Maple Creme Brulee Food

MAPLE CREME BRULEE

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.

CREME BRULEE

Steps:

• Use 6-oz. ramekins.
• Heat the oven to 325°F.
• Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
• Split the vanilla bean in half, if using, and scrape the seeds into the cream.
• Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
• Slowly temper the hot cream into the sugar/yolk mixture.
• Strain the mixture through a fine sieve into a pitcher or measuring cup.
• Stir in vanilla extract if using.
• Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
• Bake until just set, 25 to 50 min.
• Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
• Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
• Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
• Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
• Caramelize either using a propane torch by passing over the sugar or putting under a broiler.

CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
• In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
• Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

THE BEST CREME BRULEE

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
• Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
• Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
• Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
• Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
• Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
• Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
• Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
• Freeze the custards for 5 minutes before serving (see Cook's Note).

SIMPLE CREME BRULEE

Steps:

• Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 flameproof custard dishes.
• Place dishes in a large flameproof baking dish lined with a towel. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with brown sugar in an even layer and place under broiler until sugar melts and bubbles. Serve at room temperature.

MAPLE CRèME CARAMEL

Steps:

• For caramel:
• Preheat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
• For custard:
• Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
• Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• To serve, run knife around dish sides to loosen custards. Invert onto plates.

MAPLE SYRUP CREME BRULEE

Steps:

• 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