1 pt heavy cream
2 tsp vanilla extract
6 egg yolks
½ cup maple syrup, Coombs Family Farms is recommended
¼ tsp salt
½ cup sugar
2 strawberries, sliced
8 blackberries
8 raspberries
Preheat oven to 250 degrees.
Lightly grease 4 1-C. ramekins. In a nonreactive, heavy-bottom pot, bring cream and vanilla to a boil. Remove from heat.
In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add two-thirds of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream.
Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins.
Bake in a warm water bath for 45 minutes. Remove ramekins from the water bath and place on a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours.
To finish the custard, place 2 Tbs. of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown or put under the broiler briefly. Decorate the top of each creme brulee with berries. Makes 4 servings.
Sugar: 50g
:
Calcium: 156mg
Calories: 712kcal
Carbohydrates: 58g
Cholesterol: 455mg
Fat: 51g
Fiber: 1g
Iron: 1mg
Potassium: 218mg
Protein: 7g
Saturated Fat: 30g
Sodium: 207mg
Vitamin A: 2128IU
Vitamin C: 6mg
