Maple Crème Caramel
A house favourite at Delta Grandview!
1 cup Sugar
1/4 cup Water
1 tbsp Lemon Juice
1 Liter 35% Cream
1 pinch of Salt
4 Egg yolks
2 Eggs
1/4 cup Maple Syrup
In a heavy saucepan over medium heat melt the sugar and lemon juice until a nice amber color is reached. Avoid stirring the sugar while simmering, as this could cause crystallization. Pour about a quarter inch into 2-ounce ramekins.
Bring cream to a simmer. Whisk together the maple syrup and the eggs. Slowly combine the hot cream mixture with the egg mixture. Strain and pour into moulds.
Place ramekins in 1 inch of hot water, cover with aluminum foil and bake in a preheated oven at 280F for 45 minutes to an hour. The custard should be just barely set. Place on wire rack to cool then refrigerate.
To remove from the molds, run a paring knife around the edge. Invert over dish, garnish with desired fruit and serve.
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