Having plenty of cream in my fridge meant that I was going to make a custardy-type dessert, such as this maple crème topped with an almond crackle. It is not a crème brûlée per se because the top has not been coated with sugar that was burnt and caramelized to create the typical hard crust. In its place, a nut crackle is used to create the crunchy feeling usually obtained by the caramelization of the sugar. This is rather a lighter version of the classic dessert as it uses less whipping cream and half-and-half to complement it. I think that I accidentally slightly undercooked this dessert as the consistence of the inside was a bit less firm than I expected. I am still getting used to finding the right “jiggle” for custards and crème brûlées! Nonetheless, the dessert taste great and the addition of maple syrup made it decadent and flavourful.
- ¼ cups half-and-half cream
- ¾ cup milk
- ⅔ cup pure maple syrup
- 2 teaspoons vanilla extract
- 5 egg yolks
- 1 egg
- Pinch ground cinnamon
- 1 recipe Nut Crackle (almond)
- Preheat oven to 325°F. Arrange four 6-ounce (180 mL) ramekins or other baking dishes in a much larger baking dish that has sides that are at least the height of the ramekins.
- Whisk together all the ingredients (except the crackle). Pour them into the prepared ramekins.
- Pour boiling water around the ramekins so that the water comes up to about two-thirds of the height of the ramekins.
- Bake the crèmes between 35-45 minutes, until they are set around the outside but still jiggle a bit at the centre. Allow the custards to cool in the water-filled pan for 10 minutes, then carefully remove them from the water to cool to room temperature before chilling for at least 4 hours.
- The crackle can be prepared while the crèmes are in the oven. To serve, break the crackle into pieces and place the, on top of the crèmes immediately before serving.
Notes from Anna:
- This is a lighter version of the original crème brûlée since the recipe calls for half-and-half cream as opposed to heavy (whipping) cream.
- The brûlées can be stored in the refrigerator for up to 2 days.