Maple-Sugar Creme Caramel

* Exported from MasterCook *

Maple-Sugar Creme Caramel

Recipe By : Jasper White's Cooking From New England. p. 304
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Maple-Sugar Caramel
1 Cup Maple Sugar
1 Tablespoon Unsalted Butter
Maple Sugar Custard
4 Whole Eggs
2 Egg Yolks
2 1/2 Cups Milk
1 Cup Maple Sugar
Sweetened Whipped Cream -- For Serving
Chocolate Shavings -- Optional

1. Set out six 6-ounce custard cups or ramekins. Combine 1/2 cup water
and 1 cup maple sugar in a small saucepan. Bring to a boil over medium
heat. Reduce heat and simmer for 5 minutes or until the syrup looks dark
and shiny and is thick enough to cover the spoon. Remove from the heat and
whip in the butter. Spoon evenly into the bottom of each cup. Allow to
cool; the syrup will thicken.

2. Preheat oven to 325. Fill a teakettle with about 1 qt water and bring
to a boil for the bain-marie (water-bath). Combine the eggs, egg yolks,
milk and maple sugar. Mix very well so that the sugar dissolves completely.

3. Spoon about 2/3 cup of the custard into each cup. Place to cups in a
baking pan and and fill with enough water to come up about halfway on the
cups. Cover loosely with aluminum foil and bake for about 35 minutes or
until set. Check to see if the custard is done by inserting a toothpick
into the center; it should come out clean.

4. Chill thoroughly. Loosen the custard with a knife and unmold onto a
colorful plate. Be sure to serve all the sauce from the bottom of the cup.

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NOTES : Maple sugar (NOT SYRUP!!) is substituted for the sugar in both the
caramel and the custard

Maple sugar is a powder made from maple sap; it is more useful than syrup
for most baking and cooking. It can be found at gourmet or health food stores