Maple and Sage Crème Brûlée
This creme brûlée is packed with a flavor that ranges from deep almost toffee-like notes of the maple syrup, to the subtle essence of vanilla, finished with the delicate presence of sage and topped with a bitter-sweet burnt sugar crust.
- 2 cups of heavy cream
- ¼ cup of brown sugar
- 4 ounces of maple syrup
- 6 egg yolks
- 1 tablespoon of vanilla extract
- 1 teaspoon of salt
- ½ teaspoon of powdered gelatin
- 2 sprigs of fresh sage
- As Needed: granulated sugar for Brulee
- Start by gathering your desired ramekins to cook your Crème brûlée in and put them in a larger pan so you can pour hot water in the container, around the ramekins, and cook them using a “Water Bath” Technique. Bring to a boil about 2 quarts of water.
- Preheat your oven to 275 F.
- While heating the water, Bloom your powdered gelatin into your cold heavy cream by whisking it into the cream until it dissolves. Set the cream aside for 5 minutes.
- While you wait for the gelatin to bloom, separate the 6 eggs and place the 6 yolks into a large heat-proof bowl. Whisk to break them up and combine.
- After the gelatin has bloomed, add the heavy cream, salt, brown sugar, maple syrup, vanilla extract and the sage into a medium sauce pot and heat on medium-low heat until it just starts to simmer slightly. Turn off the heat and allow it to sit for 2-3 minutes so that the sage can steep into the cream.
- After 2-3 minutes, while the mixture is still hot, whisk in the hot cream mixture little by little, tempering the egg yolks, until it becomes one smooth mixture.
- Strain the mixture through a fine mesh strainer and carefully pour the mixture into your desired ramekins for cooking (make sure the ramekins are already positioned inside of the bigger pan so you don’t have to move them once they are filled with liquid.) Do not fill the ramekins completely to the top.
- Once the ramekins are filled, move the container/pan to the oven and then pour your hot water into the larger container (while in the oven) so that the ramekins are surrounded by water. You want the water to go about halfway up the ramekins. (You are creating a water bath to cook the Crème brûlées)
- Close the oven and cook at 275 F for about 50-60 minutes or until the Crème brûlées are set and no longer jiggle loosely when you tap the pan. You want it to still have a very subtle giggle, similar to Jell-O.
- When the brulees giggle slightly, carefully remove the pan from the oven and remove each ramekin from within the pan of water and chill in the fridge for at least 1 hour.
- Once chilled, finish by sprinkling the top with sugar and torching to create the bruleed surface.
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