Cook the Book: Maple Crème Caramel

Name: Cook the Book: Maple Crème Caramel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 5 farm-fresh egg yolks; 1 teaspoon ground cinnamon; 79 milliliters pure maple syrup, Vermont Grade B; 1 teaspoon pure vanilla extract; 473 milliliters whipping cream

Cook the Book: Maple Crème Caramel might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 373 calories, 4g of protein, and 33g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of vanillan extract, ground cinnamon, maple syrup, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 275°F. Lightly butter six (3/4-cup) ramekins and set aside.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Oven

Simmer 1/2 cup maple syrup in a small saucepan over medium heat for about 10 minutes, until syrup is reduced to a thick pouring consistency. Don't overcook or you will make candy. Immediately pour caramel into prepared ramekins to coat sides with some of the caramel. Set aside.

Ingredients you will need

Maple Syrup

Caramel

Syrup

Equipment you will use

Ramekin

Sauce Pan

Whisk Grade B maple syrup, egg yolks, vanilla, and cinnamon in a medium bowl to combine.

Ingredients you will need

Maple Syrup

Egg Yolk

Cinnamon

Vanilla

Equipment you will use

Whisk

Bowl

Heat the cream in a medium saucepan until just boiling. Gradually whisk hot cream into the yolk mixture, then divide the mixture among the prepared ramekins.

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Ramekin

Sauce Pan

Whisk

Set the ramekins into a baking pan and fill the pan with hot water halfway up the sides of the ramekins. Cover the baking pan with foil, carefully transfer to the oven, and bake for 50 minutes. During the last 10 minutes of baking, check the custards to make sure that the center is set and a little wiggly but not totally cooked.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Oven

Ramekin

Aluminum Foil

Remove the custards from the water and chill uncovered in the refrigerator until cold, at least 4 hours. Custards can be made one day ahead but make sure to cover once they are cold. Keep refrigerated.

Ingredients you will need

Water

To serve, run a knife around the edges of the ramekins to loosen custards, and invert onto dessert plates.

Equipment you will use

Ramekin

Knife

Equipment

Ingredients

Servings:

farm-fresh egg yolks 1teaspoon

ground cinnamon 79milliliters

pure maple syrup, Vermont Grade B 1teaspoon

pure vanilla extract 473milliliters

whipping cream

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Tridente Tridente Tempranillo with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.