Maple Crème Caramel

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 cup sugar
• 1/2 cup water
• 1/2 cup pure maple syrup
• 3 large egg yolks
• 1 large egg
• 1 1/2 cups whipping cream
• 1/2 cup whole milk

Recipe

• 1 preheat oven to 300°f
• 2 for caramel: lightly butter four ramakin dishes. combine sugar and water in heavy small saucepan. stir over low heat until sugar melts.
• 3 increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
• 4 immediately pour caramel into prepared dishes. using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. set aside.
• 5 for custard: whisk maple syrup, yolks and egg in medium bowl to blend. combine cream and milk in heavy medium saucepan and bring to boil. add a bit of the hot cream to the yolk mixture. return this to the not cream mixture and whisk well.
• 6 divide custard among prepared dishes. set dishes into 13 x 9 x 2-inch baking pan. using your kettle, add enough hot water to pan to come halfway up sides of dishes. cover baking pan with foil.
• 7 bake custards until set in center, about 55 minutes. remove the custard one at a time from the oven. leave the baking pan in the oven until cooled; then remove. (this step helps prevent from spilling any hot water on yourself) chill custard uncovered until cold, at least 5 hours. (can be made 1 day ahead. cover; keep refrigerated.)
• 8 to serve, run knife around dish sides to loosen custards. invert onto plates.