Maple creme brûlée trio


Recipe generously shared by Sébastien Guérard. Thank you !

CREAM BASE

Ingredients
45 g sugar
125ml maple syrup
750ml whipped cream 35%
9 egg yolkss
Preparation
Preheat the oven to 325F 160C. In a saucepan, makeaire
heat the cream 35, but without bringing it to a boil. Remover
heat and let cool for a few minutes. Whiten them
egg yolks with sugar, beating until obtainedion
of a smooth consistency. Add the syrup and mix well..
Slowly pour the hot cream with the eggs and
sugar and mix well. Pour into six to eight ramekins.
Place the ramekins in a large baking dish;
fill the dish with enough hot water to reach the
three-quarters of the sides of the ramekins. Bake 40
minutes, or until the top is firm and the
center moves slightly. Let cool on rack.
Refrigerate at least 2 hours.

3 CHOICES OF TRIMS

SUGAR INGOT
MAPLEE
Sprinkle about 1 teaspoon ofmaple sugare
on top of the ramekins;
Add sugar lingo nuggets;
Caramelize the sugar and maple nuggets with a blowtorch.au.

DRAGON BREATHES
MAPLEE
Sprinkle about 1 teaspoon ofmaple sugare
on top of the ramekins;
Caramelize the sugar using a blowtorch;u;
Add a few puffs of dragons to taste.

DRAGON BEARD
MAPLEE
Sprinkle about 1 teaspoon ofmaple sugare
on top of the ramekins;
Caramelize the sugar using a blowtorch;u;
Add dragon beard.



Language
French
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