MAPLE CRèME CARAMEL
Steps:
- For caramel:
- Preheat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. 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. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. 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. 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.
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Shanzay cheema
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Hasib Sarder
[email protected]This recipe was a complete disaster! The caramel sauce was burnt and the custard was curdled.
Rana Evan
[email protected]I didn't like the maple flavor in this recipe. I think I'll try a different crème caramel recipe next time.
Jaseena Paula
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my usual crème caramel recipe.
Aslam janii
[email protected]I had some trouble getting the caramel to set, but the custard turned out great.
Md Nawaz Khan Siam 10M
[email protected]The caramel sauce was a bit too thick for my liking, but the custard was delicious.
Thandi Mahlangu
[email protected]This recipe was a bit too sweet for my taste, but it was still very good. I think I would use less maple syrup next time.
Leila Alexander
[email protected]I'm not a big fan of maple syrup, but I loved this recipe! The caramel sauce was perfect and the custard was creamy and smooth.
Aj Flournoy
[email protected]This was the best crème caramel I've ever had! The maple flavor was amazing.
Namiro Aisha
[email protected]I've made this recipe several times and it always turns out perfectly. It's a family favorite!
Sher hasnain
[email protected]This dessert was a showstopper! It was beautiful and delicious. I highly recommend it!
Adan Malik
[email protected]Wow!
Adija Abdulai
[email protected]I love maple syrup and I was excited to try this recipe. It did not disappoint! The maple flavor was subtle but present, and the caramel sauce was rich and decadent. I will definitely be making this again.
RASEL GAMER1
[email protected]This was my first time making crème caramel and it was easier than I thought! The instructions were clear and easy to follow, and the results were amazing. The caramel sauce was perfect and the custard was creamy and delicious.
Mike Smith
[email protected]I followed the recipe exactly and it turned out perfectly! The caramel sauce was rich and flavorful, and the custard was smooth and creamy. I served it with a dollop of whipped cream and it was divine.
Chloe Hill
[email protected]This maple crème caramel was a hit at my dinner party! It had the perfect balance of sweetness and bitterness from the maple syrup and the caramel, and the texture was smooth and creamy. I will definitely be making this again!