Maple crème brûlée

Dessert & Baking

Jun. 9

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Craving something decadent? This creme brulee is made with the freshest ingredients and topped with a layer of caramelized sugar. Enjoy the sweet and crunchy texture of the sugar combined with the rich and velvety custard for an indulgent treat.

Ingredients

3 1/2 cups heavy cream

1/2 teaspoon vanilla

8 egg yolks

1/2 cup plus 3 tablespoons sugar, divided

1/3 cup maple syrup

Preheat oven to 350°F. In small pot over medium-high heat, bring cream with vanilla just to boil. Set aside.

In medium bowl, whisk egg yolks, 1/2 cup of the sugar and maple syrup. Slowly drizzle into cream, whisking constantly. Divide mixture among six ramekins and place in hot water bath in roasting pan, making sure water comes halfway up the side of the ramekins.

Cover tightly with foil and poke hole in foil to vent. Bake for 40-50 minutes. Brûlées should be firm around the edges but quiver just

slightly in the middle when done. Remove from pan and allow to cool at least 4 hours before serving (will set completely when

cool). Before serving, very gently blot surface of the chilled brûlées with a paper towel.

Sprinkle 1 1/2 teaspoons of sugar evenly over each custard, then move kitchen blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serves 6.

Creme BruleeMapleBlessed Issue 28

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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