Maple creme brûlée trio


Recipe generously shared by Sébastien Guérard. Thank you !

CREAM BASE

Ingredients
45 g of sugar
125ml maple syrup
750ml 35% whipped cream
9 egg yolks
Preperation
Preheat the oven to 325F (160C). In a saucepan, makere
heat the cream 35%, but without bringing it to a boil. To withdraw
off the heat and let cool for a few minutes. Blanch
egg yolks with sugar, beating until obtained
smooth in 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 TOPPINGS

SUGAR INGOT
MAPLE
Sprinkle about 1 teaspoon ofmaple sugar
on top of ramekins;
Add sugar lingo chips;
Caramelize the sugar and maple chips with a blowtorch.

DRAGON BREATHS
MAPLE
Sprinkle about 1 teaspoon ofmaple sugar
on top of ramekins;
Caramelize the sugar with a blowtorch;
Add a few dragon breaths to taste.

DRAGON BEARD
MAPLE
Sprinkle about 1 teaspoon ofmaple sugar
on top of ramekins;
Caramelize the sugar with a blowtorch;
Add dragon beard.


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