Crème brûlée de arce

Ingredientes

• 1 1/2 cups + 1 tablespoon cream (whole, whipping or heavy cream, at least 30% fat content)
• 3 large egg yolks (room temperature)
• 1-2 tablespoons maple syrup
• 3-4 tablespoons granulated sugar
• 2 1/2 tablespoons brown sugar
• 4 tablespoons granulated, turbinado or even maple sugar

Preparación

1. 1

   Pre-heat oven to 320F/160C.

2. 2

   In a large bowl whisk together the egg yolks, sugar and maple syrup.

3. 3

   In a large pot add the cream and bring to a boil. Gradually whisk the hot cream into the egg yolk mixture, continuously whisking until combined.

4. 4

   Slowly pour the mixture through a fine sieve. Pour the mixture into 4-5 oven proof / ramekin bowls. Place the ramekins in a baking dish (2 at a time if needed), carefully fill the pan with approximately ½ inch / 1.2 cm of hot water. Carefully (with oven mitts) place the pan in the pre-heated oven and bake for about 30-35 minutes or until the edges are set and centres will jiggle a little. Or when an instant read thermometer registers 170F (77C).

5. 5

   Carefully with oven mitts remove the baking pan from the oven and again using oven mitts, remove the ramekins from the pan. Place them on a wire rack to cool for at about 1 hour. Then place them in the refrigerator, loosely covered, and chill for approximately 4-6 hours or even overnight.

6. 6

   When ready to serve, remove from the fridge, sprinkle each with 1 tablespoon of sugar evenly over the top of each. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. If you don't have a torch, pre-heat oven to broil, place the ramekins on a baking sheet, about 3-4 inches / 7-10 cm from the broiler, broil for about 1 to 5 minutes, be sure to watch constantly to prevent burning, until the sugar is golden brown and bubbly. Let sugar topping cool to harden before serving. Enjoy!