Serves 6
Ingredients
3 1/3 cups heavy cream
½ tsp. vanilla
1/3 cup maple syrup
8 egg yolks
2/3 cups sugar
6 tbsp. sugar
Directions
This recipe is easiest on the stress level if started three days before needed. Make the crème anglaise on day one, bake the custards on day two, and crust them just before serving on day three. The custards will keep in the refrigerator, covered, for up to five days. Place the cream, vanilla, and maple syrup in a large pot. Bring just to a simmer and remove from heat. Whisk the egg yolks and 2/3 cup of sugar together until foamy and lemon-yellow in color. Whisk in hot cream, and strain though a fine mesh strainer. Chill completely in an ice bath or, preferably, overnight in the refrigerator.
Preheat oven to 300°. Ladle six ounces of custard into each ramekin. Set ramekins into a hotel pan. Add warm water to the pan to come to the ramekins’ halfway point. Cover with aluminum foil and bake 1 hour. Rotate the pan halfway through the baking process, and start checking the custards after 50 minutes. When ready, the custards will wiggle when jiggled, but they should not ripple. Remove pan from the oven. Remove the foil. Leave the custards in the water bath until cool. Remove ramekins from pan and refrigerate until chilled.
When ready to serve, sprinkle 1 tablespoon of sugar over each custard. Spread evenly over the top with fingers or by shaking, tilting, and rolling the ramekin from side to side. Ignite the torch and hold above the custard so the flame is at a 45° angle and the tip is just touching the sugar. Move the flame over the sugar as it begins to caramelize. Do not be afraid to slightly burn the sugar. Allow to cool slightly. Serve on a plate garnished with berries and a mint sprig, if you wish.