Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just cream and milk and sugar. Because who needs those packaged Halloween treats when you could have French custard?! Don’t miss her recent take on Marshmallow Crispy Treats.
There is little more sophisticated dessert than crème brûlée, and nothing more sure to please guests. Yet when creamy custard is topped with a caramelized sugar crust that’s infused with the intoxicating flavor of maple, when then you’re taking this already indulgent dessert to the next level. The maple melds well with the flavors of fall and these are the perfect way to end to a fancy dinner date, dinner party, or even for Thanksgiving or “Friendsgiving.” But no need to wait another month to make these desserts. Practice now (at your fancy Halloween dinner, if that even exists) to perfect the technique and the results will be just as tasty now.
If you’ve never used a kitchen torch, your broiler, or a water bath before, don’t be intimidated. Follow the directions and you’ll be sure to end up with a creamy crème and a perfectly brûléed crust. The water bath is important to coddle the custard as it cooks and ensure a creamy texture. You can substitute pure maple syrup for the flavoring or extract, but the flavor will be much more subtle. If you use your broiler instead of a handheld kitchen torch (available at kitchen stores), be sure to let the crust cool thoroughly to crisp up before serving. You may serve these immediately or, if preferred, refrigerate for up to 15 minutes to cool the custard once again.
**Recipe**
Maple Crème Brûlée with Maple Whipped Cream
Adapted from Disney Food Blog
Serves at least 6, depending on the size of your ramekins
Ingredients
For the crème brûlée
2 3/4 cups heavy cream
1/2 cup whole milk
1/2 cup plus 2 tablespoons sugar
9 egg yolks
1 1/2 tablespoons maple extract/flavoring
Extra sugar for carmelizing
For the whipped cream
1 cup heavy or whipping cream
2 teaspoons sugar
1 tablespoon maple extract or other flavoring
Preheat oven to 325°F. In a medium saucepan over medium heat, stir together the heavy cream, whole milk, and 1/2 cup plus 2 tablespoons sugar. Stir constantly until the sugar dissolves, then stir occasionally until the milk just barely comes to a simmer. Remove from the heat.
In a medium heatproof bowl, whisk together the egg yolks and the maple extract/flavoring. Slowly stream in the hot milk mixture, whisking the egg yolks constantly to avoid curdling the eggs. When all of the milk mixture has been added, strain the mixture back into the saucepan to catch any curdled bits and ensure a perfectly smooth custard.
Place 6 oven-proof ramekins in a 9-by-13-inch cake pan. Fill the cups with custard. Then fill the pan with hot water until the water comes halfway up the outside of the custard cups. Place the pan in the oven and bake for 35 to 55 minutes, depending on the size of your custard cups, until the custard just barely jiggles in the center when moved. Carefully transfer the custard cups to a cooling rack. When cool, refrigerate for 2 hours or up to overnight.
When ready to serve, place 1 to 2 teaspoons of sugar on the top of each custard, making sure to cover the entire surface. If using a kitchen torch, carefully direct the flame to melt and carmelize the sugar. If using your broiler, place the sugar-coated crème brûlées on a baking sheet and broil for a few minutes, watching carefully, until the sugar melts and caramelizes.
To make the maple whipped cream, place the cream in the bowl of an electric mixer. Add the sugar and maple extract or flavoring. Whip until firm peaks appear. Spoon or pipe onto the top of each crème brûlée and serve.
