Recipe - Maple Creme Caramel

CARAMEL
1 cup Sugar
One half cup Water

CUSTARD
One half cup Pure maple syrup
3 lg Egg yolks
1 lg Egg
1 One half cup Whipping cream
One half cup Whole milk

For caramel: Preheat oven to 300°F. Lightly butter four 3/4cup soufflé
dishes or custard cups. Combine sugar and water in heavy small saucepan.
Stir over low heat until sugar melts. Increase heat; boil without stirring
until deep amber color, brushing down sides of pan with wet pastry brush
and swirling pan occasionally, about
10 minutes. Immediately pour caramel into prepared dishes. Using
oven mitts as aid, quickly rotate dishes to coat sides with some of
caramel. Set aside.

For custard: Whisk maple syrup, yolks and egg in medium bowl to blend.
Combine cream and milk in heavy medium saucepan and bring to boil.
Gradually whisk hot cream mixture into yolk mixture. Divide custard among
prepared dishes. Set dishes into 13x9x2inch baking pan. Add enough hot
water to pan to come halfway up sides of dishes. Cover baking pan with
foil.

Bake custards until set in center, about 55 minutes. Chill custard
uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover;
keep refrigerated.)

To serve, run knife around dish sides to loosen custards. Invert onto
plates.

Makes 4

Bon Appétit September 1996 Restaurant: Gotham Bar and Grill; New York, New
York

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998