Photo: Annie Corrigan
Maple syrup story in the fall? Sure!
Months after the trees were tapped, this aged maple syrup from Burton’s Maplewood Farm has emerged from its slumber in bourbon barrels with a more complex flavor.
If you can’t get your hands on this special sweet stuff, don’t worry — use your favorite grade B syrup and add some lemon zest.
Typical crème brûlées are served in shallow dishes to maximize the amount of burnt sugar on top. We prefer more creamy goodness in our recipes, which is why we use regular ramekins with sides up to 1-1/2 inches tall.
Maple Spiced Crème Brûlée
- 8 egg yolks
- 1/2 cup sugar
- 1 quart steamed cream
- 1 tablespoon vanilla
- 1 teaspoon Sweet Seasons Spice Blend (or Chinese Five Spice)
- 1/3 cup maple syrup
- 2 teaspoons lemon zest
- 8 ramekins
- Whisk sugar into egg yolks. Slowly stir steamed cream into the sugary egg yolks. (Slow and steady so you don't make scrambled eggs!)
- Stir in vanilla, seasoning, maple syrup and lemon zest.
- Ladle the mixture into ramekins and fill ¾ full.
- Bake in a water bath at 350 degrees for 40-45 minutes. (For the water bath, arrange ramekins in a roasting pan with sides 1-1/2 to 2 inches high. Fill roasting pan with water. The hot water will ensure even cooking and a steady source of heat.)
- Remove roasting pan with ramekins from the oven and sprinkle sugar on top of each dish. Fill in the nooks and crannies and then dump out excess sugar. With a torch, brown the sugar until the desired crispiness.
This recipe uses the Sweet Seasons Spice Blend.