Best 5 Maple Cr Recipes

MAPLE CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.

MAPLE CREME BRULEE

Steps:

• In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring., Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

MAPLE CRèME CARAMEL

Steps:

• Preheat oven to 300°F
• For caramel: Lightly butter four ramakin dishes. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts.
• Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
• Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
• For custard: Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Add a bit of the hot cream to the yolk mixture. Return this to the not cream mixture and whisk well.
• Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Using your kettle, add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
• Bake custards until set in center, about 55 minutes. Remove the custard one at a time from the oven. Leave the baking pan in the oven until cooled; then remove. (this step helps prevent from spilling any hot water on yourself) Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• To serve, run knife around dish sides to loosen custards. Invert onto plates.

NEW ZEALAND'S MAPLE AND ORANGE CRêPES

Steps:

• Crepes:.
• Sift the flour into a mixing bowl, make a well in the centre and add eggs and milk, beating together until smooth.
• Pour into a jug and stand for 30 minutes.
• Heat a small crêpe or frying pan and brush with a little melted butter.
• Tilt the pan slightly and pour in enough batter to just cover the base and cook for 1-2 minutes over medium heat until the surface of the crêpe starts to 'dry out'.
• Carefully flip the crêpe to brown the other side and transfer to a plate. Place a layer of greaseproof paper between each crêpe to stop them sticking together.
• Maple and Orange Sauce:.
• In a saucepan heat the maple syrup, butter, orange zest and juice and bring to a boil and continue cooking until the sauce is reduced by one third.
• Then remove the pot from the heat and stir in the brandy.
• To serve, fold the crêpes into quarters and place on a serving platter, pour the syrup over the sauce and serve with ice cream.

MAPLE SYRUP CRANBERRY SAUCE

Steps:

• Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.