Maple Creme Brulee

By Dixie8686

Ingredients

• 2 cups heavy cream
• 3 large eggs
• 1/2 cup Stonewall Kitchen Pure Maple Cream
• 3/4 teaspoon pure vanilla
• 3 Tablespoons granulated sugar

Details

Servings 1
Adapted from stonewallkitchen.com

Preparation

Step 1

directions

Preheat oven to 300 degrees F. Have ready 8- ½ cup (4.5 oz.) soufflé or ramekin dishes.

In a medium saucepan heat the heavy cream to almost a simmer. Add the Stonewall Kitchen Pure Maple Cream and stir until dissolved. Remove from heat and cool slightly.

In a medium mixing bowl whisk the eggs. Continue whisking vigorously while you slowly pour in the cream mixture (this will prevent the eggs from scrambling).

Add the vanilla.

Strain custard into a bowl with a pour spout. Fill each ramekin.

Place Ramekins in a large baking dish. Pour enough hot water into the baking dish to go half way up the outside of the ramekin to make a water bath. Carefully place baking dish in the center of the oven and bake 45 min. to 1 hr. until the custard is set, but still slightly quivery in the center.

Just before serving, sprinkle approximately 1 tsp granulated sugar over the top of the custard. Place ramekins on a cookie tray and place under the broiler several minutes until the sugar caramelizes to a golden brown. Serve immediately.