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CyberCom™ :: Recipes :: Maple Crème brûlée (from Casino de Montréal's Chefs)

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Maple Crème brûlée (from Casino de Montréal's Chefs)

PRÉPARATION: 30 minutes
COOKING: approx. 20 minutes
REST: 4 hours
TOTAL: 4 hours 50 minutes
PORTION(S): 9-10 portions



  1. Heat the oven to 300°F.
  2. In a bowl, lightly whisk the egg yolks.
  3. Cook the maple syrup in a lightly buttered or oiled saucepan until it smells like caramel.
  4. Dilute it by adding a third of the cream and bring to a boil.
  5. Remove from heat, add the rest of the cream, then add the mixture to the eggs, beating lightly.
  6. Pour the mixture into ramekins and bake in a Bain-Marie in the oven (make sure the oven is not heated to more than 300°F).
  7. The mixture will set as it bakes, starting with the edges to the centre. When set but still jiggly in the middle, about the size of a toonie ($2 coin), remove from the oven, as the mixture will continue to bake a little.
  8. Let cool, then refrigerate to cool completely, for about four hours.
  9. Remove the ramekins from the fridge about half an hour before serving. Sprinkle them with a thin layer of white sugar (or a mixture of brown sugar and white sugar), then caramelize with a culinary torch at the end.

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