| 1. |
Lightly spray six 4-oz. (120ml) ovenproof ramekins with cooking spay. |
| 2. |
Preheat the oven to 325°F (160°C). |
| 3. |
Place the sugar and water in a small saucepan over medium heat.
When the sugar has dissolved, increase the heat to medium-high and cook the
syrup until it begins to caramelize (turn amber). Remove from the heat and
stir in the maple syrup. It will bubble up but continue to stir. Spoon a
couple of tablespoon into each ramekin. It will harden quickly so work fast. |
| 4. |
Heat the cream until a light film comes to the surface and bubbles appear on
the sides of the pot. Do not boil. Remove from the heat. |
| 5. |
In the medium sized bowl, whisk the eggs and add the second measure of maple
syrup. When well combined add the warm cream and continue to whisk. Pour mixture into the ramekins. |
| 6. |
Place the rack in a pan with sides high enough to make a water bath.* |
| 7. |
Place the ramekins on the rack. Pour hot water into the pan (not into the ramekins)
until the water comes halfway up the sides of the ramekins. Place in the oven and bake for
40 minutes or until the custard set. When shaken, it will still be wobbly but it will firm
up as it cools. |
| 8. |
Remove the ramekins from the water bath and refrigerate the custard overnight. Just before
serving, sun a sharp knife around the edge of the custard to loosen it from the sides of the ramekin.
To serve invert the ramekin onto a serving plate and if necessary tap the bottom to release the custard. |
| |
* NOTE re: making the bath. If you do not have a metal rack that will fit inside the baking pan, you can
substitute a tea towel, folded in half and placed in the bottom of the baking pan. Place the ramekins on top.
The idea is to prevent the bases of the ramekins from touching the hot bottom of the pan. This will ensure that
the custard cook more evenly. |
| |
