
Maple Crème CaramelRecipe by Chef Michael Williams Prep time 15 mins Cook time 40 mins This is a classic Spanish dish that we have added a little Canadian touch to with the maple syrup. It is a dish that is so wonderful when done right and quite simple as well so give it a try at your next dinner. Ingredients ½ cup sugar ¼ cup water 2 cups whole milk 5 eggs 1 egg yolk 1 teaspoon vanilla extract ¼ cup pure maple syrup ¼ cup sugar Directions Lay out 6 custard dishes in a deep casserole dish. Combine sugar and water in a small pot and heat on high. Once the sugar begins to boil, reduce heat to medium/medium-high and continue to cook until it turns golden brown. Immediately and carefully pour the sugar into each of the custard cups so that the caramel covers the bottom of each dish. Be very careful as the sugar is very hot and sticky and will give a bad burn. Now pour the milk into the pot you used for the sugar and heat on high until it begins to boil. Remove from heat and set aside for a moment. Combine the eggs, yolk, vanilla, maple syrup and sugar in a large mixing bowl and whisk together vigorously. Now pour about ¼ of the scalded milk into the eggs while stirring vigorously to temper (bring to temperature) the eggs. If you poured all of the milk into the eggs, they will cook and solidify. Now pour the eggs into the milk and stir very well and then pour the mixture into the custard dishes, dividing evenly. Don’t worry if there is a little left over. Preheat the oven to 325° F and bring a medium pot of water to a boil. Carefully pour the boiling water into the casserole dish so that the water level comes ¾’s of the way up the custard dishes. This is called a water bath and it cooks the crème caramels gently and evenly. Cover the crème caramel’s with foil, but take care to not cover the whole casserole dish as this will stop steam from escaping and make the water bath boil. Check them after 30 minutes. Carefully slide out the whole rack and then give one of the dishes a little shake. They will be ready to take out of the oven when they are set on the edges but not quite in the middle. In other words it should be a little wiggly in the center but firm/set on the edges. Let the caramel’s cool in the water uncovered for 10 minutes and then remove and chill in the fridge for at least 2 hours. Alternatively you can serve at room temperature. Now you can eat it right out of the dish or if you want to present it, carefully cut around the edge of the dish, releasing the crème caramel. Now place a small plate on top of the dish and th

Maple Crème CaramelRecipe by Chef Michael Williams

Prep time 15 mins
Cook time 40 mins

This is a classic Spanish dish that we have added a little Canadian touch to with the maple syrup. It is a dish that is so wonderful when done right and quite simple as well so give it a try at your next dinner.

Ingredients

½ cup sugar
¼ cup water
2 cups whole milk
5 eggs
1 egg yolk
1 teaspoon vanilla extract
¼ cup pure maple syrup
¼ cup sugar

Directions

Lay out 6 custard dishes in a deep casserole dish.
Combine sugar and water in a small pot and heat on high. Once the sugar begins to boil, reduce heat to medium/medium-high and continue to cook until it turns golden brown. Immediately and carefully pour the sugar into each of the custard cups so that the caramel covers the bottom of each dish. Be very careful as the sugar is very hot and sticky and will give a bad burn.
Now pour the milk into the pot you used for the sugar and heat on high until it begins to boil. Remove from heat and set aside for a moment.
Combine the eggs, yolk, vanilla, maple syrup and sugar in a large mixing bowl and whisk together vigorously.
Now pour about ¼ of the scalded milk into the eggs while stirring vigorously to temper (bring to temperature) the eggs. If you poured all of the milk into the eggs, they will cook and solidify.
Now pour the eggs into the milk and stir very well and then pour the mixture into the custard dishes, dividing evenly. Don’t worry if there is a little left over.
Preheat the oven to 325° F and bring a medium pot of water to a boil. Carefully pour the boiling water into the casserole dish so that the water level comes ¾’s of the way up the custard dishes. This is called a water bath and it cooks the crème caramels gently and evenly.
Cover the crème caramel’s with foil, but take care to not cover the whole casserole dish as this will stop steam from escaping and make the water bath boil.
Check them after 30 minutes. Carefully slide out the whole rack and then give one of the dishes a little shake. They will be ready to take out of the oven when they are set on the edges but not quite in the middle. In other words it should be a little wiggly in the center but firm/set on the edges.
Let the caramel’s cool in the water uncovered for 10 minutes and then remove and chill in the fridge for at least 2 hours. Alternatively you can serve at room temperature.
Now you can eat it right out of the dish or if you want to present it, carefully cut around the edge of the dish, releasing the crème caramel. Now place a small plate on top of the dish and th