3 tbsp of maple sugar
4 dl of heavy cream
1 vanilla pod
4 egg yolks
2 tbsp of maple sugar
Recipe for 4-5 small crème brulée ramekins.
Pour the cream into a saucepan, split the vanilla pod and scrape the seeds, add them to the cream and bring to a boil. Remove the saucepan from the heat and let it steep covered for about 10 minutes, then remove the vanilla pod.
Whisk the egg yolks with the maple sugar. Mix with the cream and then strain. Place the ramekins on a folded cloth in a deep baking dish. Pour the cream into the ramekins, cover each one with aluminum foil. Fill the baking dish with boiling water until it reaches halfway up the ramekins.
Bake in the middle of the preheated oven at 160°C for about 30 minutes. Gently remove the baking dish, take off the aluminum foil, and let the ramekins sit in the water for about 10 minutes. Remove them from the water and let them cool. Then let them set for about 6 hours covered in the refrigerator.
Juste before serving, evenly sprinkle maple sugar on the creams and caramelize using a torch.
Recipe adapted from Betty Bossi.
