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Maple Crème Caremel

From Dishing Up Vermont by Tracey Medeiros (Storey Publishing).

Maple Grove Dining Room & Cottages welcomes guests year-round to their cozy farmhouse restaurant and seasonally in the cottages.  Whenever possible the restaurant uses locally grown ingredients.  The dining room offers tender steaks and fresh seafood, tempting pastas, and house favorites such as Vermont Cordon Bleu and baked stuffed shrimp.  Desserts include chocolate mousse cake and banana and blueberry crumble made from scratch by the owner.  Oatmeal chocolate chip cookies serve as the after-dinner mint.  There is fireside dining in the winter, indoor and deck dining in the summer and fall.

This rich dessert may be served with whipped cream and fresh blueberries, if desired.



1/2 cup pure maple syrup, preferably Vermont-made
1/3 cup pure maple syrup, Vermont Grade B
5 farm-fresh egg yolks
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 cups whipping cream

Method of Preparation

1.  Preheat oven to 275 degrees.  Lightly butter 6 (3/4-cup) ramekins and set aside.
2.  Simmer 1/2 cup maple syrup in a small saucepan over medium heat for about 10 minutes, until syrup is reduced to a thick pouring consistency.  Don't overcook or you will make candy.  Immediately pour caramel into prepared ramekins, swirling ramekins to coat sides with some of the caramel.  Set aside.
3.  Make the custard:  Whisk Grade B maple syrup, egg yolks, vanilla, and cinnamon in a medium bowl to combine.
4.  Heat the cream in a medium saucepan until just boiling.  Gradually whisk hot cream into yolk mixture, then divide the mixture among the prepared ramekins.
5.  Set the ramekins into a baking pan and fill the pan with hot water halfway up sides of the ramekins.  Cover the baking pan with foil, carefully transfer to the oven, and bake for 50 minutes.  During the last 10 minutes of baking, check custards to make sure the center is set and a little wiggly but not totally cooked.
6.  Remove custards from the water and chill uncovered in the refrigerator until cold, at least 4 hours.  Custards can be made one day ahead but make sure to cover once they are cold.  Keep refrigerated.
7.  To serve, run a knife around edges of ramekins to loosen custards, and invert onto dessert plates.

A review quote for the Maple Creme Caramel recipe:

"So if you are like me, and you love maple, and you love custard, this recipe really is the perfect treat for you. A wonderful way to end a harvest meal, like Thanksgiving. Coming to you straight from The Green Mountain State. You can find this recipe and many other delicious “Made in Vermont” recipes in Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State." - by Jenn Campus, food blogger, The Leftover Queen.