Wednesday, June 10, 2009

Maple Crème Brûlèe - Yummy

Let me start off by saying that Disney World has the best Crème Brûlèe. It doesn't matter which restaurant, or resort you get it at, it is always phenomenal! So, while we were down there in May, we found a recipe in one of the cook books.
This past weekend, we decided it was time to make it for ourselves. It turned out so good! Here are some pictures of us making it, and the finished product. It really didn't take that long to make, you just have to let it cool completely in the refrigerator, before you can eat it. That seemed like it took forever.
Maple Crème Brûlèe
Le Cellier Steakhouse ~ Epcot ~ Walt Disney World Resort
Serves 6

Ingredients
2 ¾ Cups Heavy Cream
½ Cup Whole Milk
½ Cup plus 2 tablespoons granulated sugar
9 egg yolks
1 ½ tablespoons pure maple extract
12 teaspoons sugar for caramelized topping

Directions
1. Preheat oven to 325ºF. Place six ¾-cup custard cups in a large roasting pan.
2. Combine cream, milk, and sugar in a medium saucepan over medium heat. Slowly bring mixture to a simmer, whisking constantly to dissolve sugar. When sugar is dissolved, stir every few minutes while the mixture is heating to avoid scalding.
3. When small bubbles appear around the edges, remove milk mixture from heat.
4. Whisk egg yolks and maple extract together in a large bowl. Slowly add hot cream mixture to egg yolk mixture, whisking constantly. Divide among custard cups in pan.
5. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Refrigerate until thoroughly cool.
6. Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold kitchen torch so that the flame is 2 inches above the surface. Direct flames so that sugar melts and browns, about 2 minutes. Garnish with fruit preserves and a cookie, if desired.


Cooks Note: If you don’t have a kitchen torch, preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dished on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Then chill until topping hardens, about 2 hours.

2 comments:

Hawklady said...

mmm sounds lowfat too! :)

Anonymous said...

We will be looking forward to dessert at your house in the near future!! Love you, Mil