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Maple Crème Caramel |
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| I n g r e d i e n t s |
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1/4 cup (50 mL) maple syrup, plus 2 Tbsp. (30 mL) |
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1 1/2 cups (375 mL) light (5%) cream |
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4 egg yolks |
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1/4 cup (50 mL) granulated sugar |
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1/2 tsp. (2 mL) vanilla |
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1/4 tsp. (1 mL) salt |
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| Serves - 4 |
| Preparation - 10 min |
| Cooking - 35 min |
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Place 1/4 cup (50 mL) of the maple syrup in a small saucepan and set over medium heat. Bring to a boil. Reduce heat and stir often until reduced by about one third. Divide the reduced syrup evenly between 4 un-greased, 6 oz. (180 mL) custard cups. |
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Heat cream in the microwave for 2 minutes or until just steaming. Whisk egg yolks with the warm cream, sugar, 2 Tbsp. (30 mL) maple syrup, vanilla and salt. Strain through a sieve; divide evenly between the prepared cups. Place the cups in the maxi capacity bowl. Steam for 35 minutes or until custards are just set, but still jiggly. Transfer the maxi capacity steamer bowl to a rack to cool until safe to handle. |
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Chill the custards for at least 4 hours (or overnight for best results). Covered custards can be held/chilled for up to 4 days. Run a thin knife around the edge of each cup. Turn out onto dessert plates. |
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| N u t r i t i o n V a l u e s P e r S e r v i n g |
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272 calories, 9 g protein, 37 g carbohydrates, 0 g fibre, 12 g total fat, 247 mg sodium. Excellent source of vitamin B12. |
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| H e a l t h y E a t i n g T i p |
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Serve this cool, silky dessert with fresh fruit to add nutritious fibre and nutrients. |
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