France's prized desert on your table!

Maple Crème brûlée (from Casino de Montréal's Chefs)

INGREDIENTS

1. 275 ml maple syrup
2. 650 ml 35% cream
3. 10 egg yolks
4. White sugar or mix of brown sugar and white sugar

PRÉPARATION

1. Heat the oven to 300°F.
2. In a bowl, lightly whisk the egg yolks.
3. Cook the maple syrup in a lightly buttered or oiled saucepan until it smells like caramel.
4. Dilute it by adding a third of the cream and bring to a boil.
5. Remove from heat, add the rest of the cream, then add the mixture to the eggs, beating lightly.
6. Pour the mixture into ramekins and bake in a Bain-Marie in the oven (make sure the oven is not heated to more than 300°F).
7. The mixture will set as it bakes, starting with the edges to the centre. When set but still jiggly in the middle, about the size of a toonie ($2 coin), remove from the oven, as the mixture will continue to bake a little.
8. Let cool, then refrigerate to cool completely, for about four hours.
9. Remove the ramekins from the fridge about half an hour before serving. Sprinkle them with a thin layer of white sugar (or a mixture of brown sugar and white sugar), then caramelize with a culinary torch at the end.