Crème Caramel Canadian
It’s crème caramel but even it’s better! It’s mmm-maple! and it’s an original, because I invented it by combining the best of several recipes. Nobody will guess how easy it is to make . . .
Set oven at 325°, makes 6
1 cup maple syrup
Simmer the syrup for about 10 minutes so it’s slightly thickened.
Pour some into each ramekin.
3 eggs
2 cups milk
1/4 cup white sugar
1/4 tsp. salt
1 tsp. maple flavouring
Beat eggs lightly in mixing bowl. Add milk, sugar, salt and maple flavouring.
Beat together slightly. Pour into ramekins. Set them in pan with ½ inch of hot water in it. Bake for 35 to 50 minutes, until a knife inserted near outside edge comes out clean. Allow to cool ½ hour at room temperature.
Chill for at least 3 hours. To unmold, run knife around edge.
Dip bottom in hot water for a few moments.
Place small plate over top and invert together. Remove ramekin.
1 cup whipping cream
1/3 cup white sugar
1 tsp. maple flavouring
Whip cream to fluffy, add sugar and maple flavouring and whip a few more seconds.
Dollop on top of Crème Caramel Canadian, mmmmmmmm...eh?
Set oven at 325°, makes 6
1 cup maple syrup
Simmer the syrup for about 10 minutes so it’s slightly thickened.
Pour some into each ramekin.
3 eggs
2 cups milk
1/4 cup white sugar
1/4 tsp. salt
1 tsp. maple flavouring
Beat eggs lightly in mixing bowl. Add milk, sugar, salt and maple flavouring.
Beat together slightly. Pour into ramekins. Set them in pan with ½ inch of hot water in it. Bake for 35 to 50 minutes, until a knife inserted near outside edge comes out clean. Allow to cool ½ hour at room temperature.
Chill for at least 3 hours. To unmold, run knife around edge.
Dip bottom in hot water for a few moments.
Place small plate over top and invert together. Remove ramekin.
1 cup whipping cream
1/3 cup white sugar
1 tsp. maple flavouring
Whip cream to fluffy, add sugar and maple flavouring and whip a few more seconds.
Dollop on top of Crème Caramel Canadian, mmmmmmmm...eh?