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Maple Creme Caramel

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

1 c Sugar
1/2 c Water
1/2 c Pure maple syrup
3 Egg yolks
1 Egg
1 1/2 c Whipping cream
1/2 c Whole milk

INSTRUCTIONS

1998    
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
13x9x2-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.  Makes 4  Bon Appétit September 1996 Restaurant: Gotham Bar
and Grill; New  York, New York  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 05,

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