Fall Créme Caramels

By dkanon

Ingredients

• 1 cup sugar
• 1/3 cup maple syrup (the real stuff, please)
• 3 egg yolks
• 1 egg
• 1.5 cups heavy whipping cream
• 1/2 cup milk (I used skim but you can do whatever you like)

Details

Servings 4
Adapted from fifteenspatulas.com

Preparation

Step 1

Preheat the oven to 300 degrees F. Lightly butter 6 4oz ramekins.

Place the sugar in a heavy bottomed saucepan over medium heat, and let it sit until it turns into caramel. Once it reaches a caramel color, which takes about 10-15 minutes, evenly divide it into the ramekins.

In a large bowl, whisk together the maple syrup, egg yolks, and egg until combined. Set aside. Place the heavy cream and milk in a saucepan and scald (this means you should see little bubbles on the side of the pan, but do not take it to a boil. The easier way is to heat it to 180 degrees on a thermometer).
Temper the hot cream mixture into the egg mixture by slowly drizzling the hot cream into the eggs while constantly whisking, so that the egg does not scramble. If you are concerned some egg has scrambled, just strain the mixture and all is fine.

Pour the custard into the ramekins, then place into a 9x13 pan. Fill the pan with enough boiling water to come halfway up the sides of the ramekins, then cover the entire pan with foil. Bake for 55 minutes, until the centers have set and are not liquidy, but they are still jiggly. Chill for 5 hours before eating.

Run a knife along the edges of the ramekin, then invert onto a plate. Enjoy!