Maple-Sugar Creme Caramel

Maple-Sugar Creme Caramel

Recipe By : Jasper White's Cooking From New England. p. 304

6 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

Maple-Sugar Caramel

1 Tablespoon Unsalted Butter

Maple Sugar Custard

4 Whole Eggs

2 Egg Yolks

2 1/2 Cups Milk

1 Cup Maple Sugar

Sweetened Whipped Cream -- For Serving

Chocolate Shavings -- Optional

1. Set out six 6-ounce custard cups or ramekins. Combine 1/2 cup water

and 1 cup maple sugar in a small saucepan. Bring to a boil over medium

heat. Reduce heat and simmer for 5 minutes or until the syrup looks dark

and shiny and is thick enough to cover the spoon. Remove from the heat and whip in the butter. Spoon evenly into the bottom of each cup. Allow to

cool; the syrup will thicken.

2. Preheat oven to 325. Fill a teakettle with about 1 qt water and bring

to a boil for the bain-marie (water-bath). Combine the eggs, egg yolks,

3. Spoon about 2/3 cup of the custard into each cup. Place to cups in a

baking pan and and fill with enough water to come up about halfway on the

cups. Cover loosely with aluminum foil and bake for about 35 minutes or until set. Check to see if the custard is done by inserting a toothpick

into the center; it should come out clean. 4. Chill thoroughly. Loosen the custard with a knife and unmold onto a

colorful plate. Be sure to serve all the sauce from the bottom of the cup.

- - - - - - - - - - - - - - - - - - NOTES : Maple sugar (NOT SYRUP!!) is substituted for the sugar in both the

caramel and the custard Maple sugar is a powder made from maple sap; it is more useful than syrup

for most baking and cooking. It can be found at gourmet or health food stores