Preheat oven to 300 degrees
.
Beat egg yolks, 4 tablespoons sugar and maple in a mixing bowl until thick and creamy.
Pour heavy cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture slowly to temper the eggs (do not pour all in at one time or the egg yolks with scramble); beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into shallow heat-proof dishes.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Beat egg yolks, 4 tablespoons sugar and maple in a mixing bowl until thick and creamy.
Pour heavy cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture slowly to temper the eggs (do not pour all in at one time or the egg yolks with scramble); beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into shallow heat-proof dishes.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Sprinkle a bit of brown sugar on top of each dish. Carefully use a torch to harden the brown sugar to form a type of shell on top of the brulee.
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