Last night I made the second dish out of fifteen that I resolved to try in 2011. Maple Creme Caramel was the recipe and I thought it came out nicely. I thought it was a little too sweet for my taste, and did not have as much of a maple flavor as I would have liked, but it’s kind of hard to go wrong when eating cream and maple syrup. One thing I might try if I did it again is to use straight up maple syrup instead of caramel, and then reduce the volume of the maple syrup in the custard. If anyone has any idea if that would turn out well, please let me know. Below is the recipe, and I regret I can’t provide the source It was something I clipped out of something some long time ago. My comments are in parentheses.
Maple Creme Caramel –serves 4
The Caramel
1 C. sugar
1/2 C. water
The Custard
1/2 C. pure maple syrup
3 large egg yolks
1 large egg
1-1/2 C. whipping cream
1/2 C. whole milk (If you are splurging by making this dish, you may as well splurge a little more for the organic milk and eggs. Not only is it a good deal for our home planet, but these are two items that are distinctly more flavorful if they are produced organically.) (more…)
