Maple Crème Caramel

Instructions

1. 1

   Preheat your oven to 160°C (320°F).

2. 2

   In a medium saucepan, whisk together the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil.

3. 3

   In a small bowl, whisk together the egg yolks and pure maple syrup. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.

   Tip: This will prevent the eggs from scrambling.

4. 4

   Return the saucepan to the stovetop and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes.

   Tip: Don't let the mixture boil.

5. 5

   Remove the saucepan from the heat and stir in the unsalted butter, until melted.

6. 6

   Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: Don't fill the baking dish too high, as this can cause the ramekins to steam instead of bake.

7. 7

   Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake, as this can cause the crème caramel to become too firm.

8. 8

   Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours, or until chilled.

   Tip: This will allow the flavors to meld together.

9. 9

   Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch, or under the broiler for 1-2 minutes, until golden brown.

   Tip: Be careful not to burn the sugar.

10. 10

    Top each ramekin with a dollop of whipped cream and serve chilled.

    Tip: You can also garnish with a sprinkle of sea salt or a few fresh berries, if desired.