Maple Glazed Creme Brulee

Maple Glazed Creme Brulee

Equipment

  • Mixing Bowl
  • Whisk
  • 13x9x2 Banking Pan
  • Medium Baking Dish or Small Ramekins
  • Saucepan

Ingredients
  

Custard

  • 8 med. egg yolks
  • 1 c heavy whipping cream
  • 1/2 c. ALAGA Cane Syrup
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 3 T. brown sugar

Maple AlaGlaze

  • 3/4 c. whipping cream
  • 1/3 c. brown sugar
  • 2 T. ALAGA Butter Maple Syrup
  • 2 T. clear rum

Instructions
 

Custard

  • Preheat oven to 325 degrees.
  • In a mixing bowl, whisk yolks, cinnamon and vanilla.
  • Add the ALAGA Cane Syrup and whisk until blended.
  • Gradually whisk the cream into the mixture.
  • Pour mixture into medium sized baking dish or small ramekins.
  • Arrange the dish in the middle of a 13x9x2 inch baking pan.
  • Pour hot water in the pan.
  • Water should rise about midway up the sides of the dish.
  • Bake until custard is set (approximately 35-40 minutes).
  • Remove the dish from the pan and after the water has cooled, remove the pan from the oven.
  • Allow dessert to cool.
  • Cover and place in the refrigerator.
  • Chill for approximately 4 hours or overnight.

Maple AlaGlaze

  • Heat cream to boil and immediately reduce heat to simmer.
  • Slowly stir in the sugar and ALAGA Butter Maple Syrup and simmer for approximately 1 minute.
  • Stir in the rum.
  • Before serving, preheat broiler.
  • Sprinkle brown sugar on dessert.
  • Broil until sugar starts to caramelize.
  • Allow sugar to cool and harden.
  • Drizzle sauce over individual servings of creme brulee.
Keyword Alaga Butter Maple Syrup, Alaga Cane Syrup
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