Everyone needs a little extra sweetness in their life once in a while. One of my favorite sweet indulgences is baked custard, or creme brulee without the 'brulee' part. This version uses maple syrup instead of white sugar, making it a little better for your body. I have always had a sweet tooth, but have found that my body does not like refined sugar. It prefers more natural sugars like maple syrup, so this dessert satisfies my taste buds and my body (in moderation!) You can easily turn this into a real creme brulee by placing maple syrup granules on top and using a torch to melt them.
* 10 organic egg yolks
* 2 pints of organic heavy cream
* 1/2 cup of pure Vermont maple syrup
* 1 teaspoon of natural vanilla extract (or almond extract for a different flavor!)
1. Preheat oven to 325 degrees F.
2. Place heavy cream and vanilla extract in saucepan over medium heat. Heat
thoroughly but do not scald or allow to boil.
3. Whisk egg yolks and maple syrup together until frothy.
4. Pour a small amount of heavy cream mixture into egg yolk mixture and whisk.
Continue to add cream in small amounts until egg yolk mixture temperature is
warm which will prevent eggs from scrambling . Once egg yolk mixture
temp is warm throughout, add remaining cream and whisk until combined.
5. Place tea towel on bottom of 9X13 baking dish. Place 8 ramekin dishes in
baking dish on top of tea towel. Pour equal amounts of custard mixture into each
ramekin. Fill baking dish with warm water until water reaches halfway up each
6. Carefully put baking dish in oven and bake for 1 hour. Custard will be soft set.
Remove ramekins from baking dish and allow to cool on counter for
approx 1 hour. Place custard in refrigerator and allow to cool for at least 4
hours before eating.
*For a chocolatey twist, try adding Dutch cocoa powder to custard mixture before pouring into ramekins. Start by adding 1/4 cup at a time; whisk until combined and continue to add more cocoa powder until you have reach your desired chocolate taste!
Facebook: Gretchen Thomasson