Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup maple syrup
- 1/2 cup chopped pecans
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 6 ramekins
- Kitchen torch
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a medium saucepan, combine heavy cream, whole milk, maple syrup, and chopped pecans. Heat over medium heat until it starts to simmer.
3. In a separate bowl, whisk together egg yolks, granulated sugar, vanilla extract, and salt until well combined.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
6. Divide the mixture evenly among the 6 ramekins.
7. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.
11. When ready to serve, sprinkle a thin layer of granulated sugar over the top of each custard.
12. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 33g
Carbohydrates: 25g
Protein: 6g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of maple syrup, you can use honey or agave nectar.
- Instead of pecans, you can use walnuts or almonds.
Variations:
- Add a tablespoon of bourbon or rum to the custard mixture for a boozy twist.
- Top the custards with whipped cream and additional chopped pecans for added texture and flavor.
Tips and tricks:
- Make sure to strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of pecans.
- To prevent the custards from cracking, make sure to let them cool to room temperature before refrigerating.
- Use a kitchen torch to caramelize the sugar evenly and avoid burning it.
Storage instructions:
Store the custards in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the custards in the oven at 325°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the custards in the ramekins or transfer them to a serving platter.
Garnishes:
Top the custards with whipped cream and additional chopped pecans.
Pairings:
Pair the custards with a cup of coffee or tea.
Suggested side dishes:
Serve the custards as a dessert after a meal.
Troubleshooting advice:
- If the custards are overcooked, they will become rubbery and tough.
- If the custards are undercooked, they will be runny and not set properly.
Food safety advice:
Make sure to cook the custards to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Creme brulee originated in France in the 17th century and was traditionally served as a dessert for the wealthy.
Flavor profiles:
The custard is rich and creamy with a hint of maple flavor and a crunchy caramelized sugar topping.
Serving suggestions:
Serve the custards as a dessert after a meal.
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Taste: Sweet, Nutty, Creamy, Caramelized