Email to Machele      

Recipe Categories: Peanut's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY Canning CASSEROLES Cheesecakes Chicken COOKIES DESSERTS EGGS FISHandSEAFOOD FRUIT JAMSandJELLIES KidsCrafts MARINADES Muffins Pantry PASTA PASTRIES PIZZA Pork Potato RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpiceBlends VEGETABLES VEGETARIAN WEPCOHolidayCookieBook

Maple Creme Brulee




Source of Recipe


Manchester Highlands Inn Bed and Breakfast


Recipe Introduction


Manchester Highlands Inn Bed and Breakfast
P.O. Box 1754
Highland Avenue
Manchester, Vermont 05255


List of Ingredients




1 quart heavy cream
1 vanilla bean
1/2 cup sugar
9 eggs yolks
1/3 cup Vermont maple syrup

Recipe



Heat cream with vanilla bean and sugar on medium heat, while stirring, until sugar dissolves. Do not boil. Remove from heat and remove vanilla bean. Whisk egg yolks and maple syrup together. Slowly add cream to egg mixture. Pour equal amounts of custard mixture into 8 individual ramekins. Place ramekins side by side in a roasting pan and fill pan with warm water half way up the sides of ramekins. Bake in preheated 350-degree oven for 45 minutes, until custard is set. Cool in refrigerator until serving time. Before serving, sprinkle top of each custard dish evenly with brown sugar, and run under boiler until sugar caramelizes. Remove and serve.