- 500ml double cream (if none available, use whipping cream)
- 1 big vanilla pod
- 100g granulated maple sugar for the creme caramel mixture
- 6 flat teaspoons of granulated maple sugar for the topping
- 6 egg yolks
- approx. 75ml maple syrup
- canola or other light oil for greasing ramekins
Note: Use your judgement with this recipe and adjust ingredients to suit your style or diet. Double cream makes the best creme caramels, but it is incredibly fatty. Most of the ingredients are adjustable so you'll still have a very nice creme caramel, don't be afraid to experiment.
Pour the cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream. Bring to a boil, then lower the heat and simmer gently for about 5 minutes.
Whisk the egg yolks and maple sugar together in a large bowl to blend. Bring the cream back to a boil, adding the egg mixture, whisking all the time until thick.
You are going to need six "3/4-cup" custard cups or ramekins, lightly grease the cups with oil. Pour a little maple syrup into the bottom of each (enough to cover the bottom + up to 1 Tbsp. per custard cup more). Arrange the cups on a baking pan.
Make sure you strain the egg mixture through a fine sieve, then divide mixture into the cups. Before placing in the oven, pour into the baking pan enough warm water to come halfway up the sides of the cups.
Place the pan on the middle shelf and bake for about 35 minutes, or until the custard sets, it should still be a bit wobbly in the middle. A fork inserted into the creme should come out clean. Avoid overbaking or the custard will become rubbery. Remove from the water and allow the cups to cool to room temperature before refrigerating. Chill overnight if possible.
When you’re ready to serve, sprinkle one level teaspoon of maple sugar evenly over the surface of each creme cup.
If you are brave, you can caramelize the maple sugar with a blowtorch.
If you aren't that brave, preheat the broiler. Place the dishes on a baking sheet. Broil for about 2 minutes (rotating the sheet twice for even cooking) or until the sugar begins to caramelize.
Chill until the caramelized sugar hardens.
For a change, you can make "Maple" Crema Catalana by using a stick of cinnamon instead of the vanilla pod.
Serve and enjoy.