Maple is the star of the show in this simple yet elegant dessert; it showcases maple deliciously. If you have a source for maple sugar, try sprinkling it on top in place of regular sugar.
5 large egg yolks
1/4 cup (60 ml) pure maple syrup
2 cups (500 ml) heavy (whipping) cream or 18% coffee cream
1/2 tsp (2 ml) good-quality vanilla or maple extract sugar, for sprinkling on top
Preheat oven to 325°F. In a medium bowl, whisk together the egg yolks and maple syrup. Whisk in the cream and vanilla.
Pour into the ramekins and place into a roasting pan or 9×13-inch pan; pour water in so that the water comes about halfway up the sides of the ramekins. This will sort of insulate them so that they cook gently and evenly.
Bake for 40 minutes or until the custards are set but still just slightly jiggly in the middle. Take them out, let them cool and then refrigerate for a few hours or overnight.
Sprinkle an even layer of sugar over each dish and caramelize with a blowtorch, or place them on a baking sheet and run them under a broiler until the sugar melts. Refrigerate again, or just let them sit on the countertop until the sugar is set and crackly.
365 calories, 27.4 g fat (16.4 g saturated fat, 9.2 g monounsaturated fat, 1.8 g polyunsaturated fat), 309 mg cholesterol, 21.5 g carbohydrate, 6.6 g protein, 0 g fibre.
Originally published in ParentsCanada magazine, February 2014.