Maple Syrup Creme Brulee

Sweet Spot!

by Laura Kurella

Recipes excerpted from The Maple Syrup Cookbook, 3rd Ed. (c) Ken Haedrich. Photographs: Michael Piazza Photography. Used with permission of Storey Publishing. March is one of the sweetest months because that’s when maple sap starts to run! I was surprised to learn that the northern United States and Canada are the only regions in the world where maple syrup is actually produced, and what is equally intriguing is that the technique that is used is hundreds of years old! With all this awesome amber goodness fl owing through the maples right now, I had to tap a sweet source to help celebrate it - Ken Haedrich’s updated Maple Syrup Cookbook! Loaded with drool-worthy photos and more than 100 maple-infused recipes, this cookbook is a sure source for maple lovers to fi nd new ways to indulge in this naturally-delicious, nutritious, God-given treat. Here now is a marvelous mix for you to play with – ENJOY!

Maple Syrup Crème Brûlée

6 egg yolks 1/2 cup pure maple syrup 2 cups light cream 1 cup heavy cream 1 tsp vanilla extract 6 tbsps fi rmly packed brown sugar

1. Preheat the oven to 325°F/170°C. Bring about 4 cups of water to a boil and reserve. 2. Very lightly whisk the egg yolks and maple syrup together. In a saucepan, combine the creams and scald, which means to heat to just below the boiling point). 3. Gradually stir the hot cream into the egg yolk mixture, until blended. Do not beat it or the fi nished texture will be grainy. Stir in the vanilla. Ladle into six individual, ovenproof custard cups or ramekins of about 3/4-cup capacity, fi lling almost to the rim. 4. Place the cups in a large shallow casserole dish then carefully pour in the boiled water until it reaches about halfway up the sides of the cups. Take care not to splash water into the cups. Cover loosely with aluminum foil, then bake for 1 hour, or until a knife inserted near the center comes out clean. Let cool to room temperature, cover with plastic wrap, then refrigerate overnight. 5. About an hour before serving, remove the cups from the refrigerator. Sieve 1 tablespoon of brown sugar directly on top of each custard, spreading it evenly with a fork. Put the cups in a shallow casserole dish, and then pour in enough ice water to come halfway up the sides of the cups. Turn on the broiler and broil the custard close to the heat until the brown sugar bubbles and darkens; watch carefully, or it will burn. Remove from the water bath and let cool.

For more on this and other cooking subjects, look for Laura on Facebook at LAURA KURELLA COOKS! Contact Laura at: laurakurella@yahoo.com. Check out Laura’s cookbooks, her new children’s book and more great recipes at Laurakurella.com