- 2 cups double cream
- ½ cup whole milk
- 7 egg yolks
- ¼ cup pure maple syrup (preferably amber syrup for its rich taste)
- ¼ cup dark rum
- ¼ cup brandy
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 4 tsp maple sugar
- Preheat the oven to 170°C.
- Pour the double cream, milk, cinnamon, nutmeg, vanilla and maple syrup into a pan.
- Put the egg yolks in a bowl and whisk for 1 minute until paler in colour and a bit fluffy.
- Put the pan with the cream on a medium heat and bring almost to the boil.
- As soon as you see bubbles appear around the edge, take the pan off the heat.
- Pour the hot cream into the beaten egg yolks, add the brandy and dark rum then stir.
- Pour hot water into a roasting tin so that it comes up to about 1.5cm on the sides of the dish.
- Pour the hot cream into ramekins so that they are filled right up to the top.
- Bake for 45 mins until the mixture is set.
- To check if the crème brûlées are ready, gently sway the roasting tin. If they wobble like jelly, they are ready.
- Lift the crème brûlées out of the roasting tin with oven gloves and set them on a wire rack to cool for 15 minutes, then put them in the fridge for 2 to 3 hours to cool completely.
- When ready to serve, sprinkle the maple sugar over the crème brûlées and spread it out with the back of a spoon to completely cover.
- Use a blow torch or grill to caramelise the maple sugar. Hold the flame above the maple sugar and keep moving it around until caramelised.
- Put the crème brûlée back in the fridge for 10 minutes then serve.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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