R E C I P E S
COOKTOP CREME BRULEE WITH VANILLA MAPLE SYRUP
Simmering over a very low heat gives this crème brulee a velvety smooth texture. For syrup:
2 vanilla beans
300ml (10 fl oz) maple syrup For creme brulee:
1 vanilla bean
600ml (20 fl oz) cream 5 egg yolks
3 tbsp caster sugar
For the syrup: split 2 vanilla beans lengthways, carefully scrape the seeds from the middle of the pods with the tip of a sharp knife. Put seeds and pods in a pan with the maple syrup. Warm for a few minutes on the Supersimmer element to infuse the flavours and set aside.
Meanwhile chill four 1 cup capacity individual serving dishes in the freezer.
Split the remaining vanilla bean lengthways and again, carefully scrape the seeds from the middle using the tip of a sharp knife. Place both seeds and pod in a medium sized 15cm (6 inch) diameter saucepan with the cream. Heat until almost boiling, tun off the heat and leave to infuse for 15 minutes.
Whisk yolks and sugar in a bowl and pour the cream over them. Clean the pan and strain the mixture through a fine sieve back into it.
Cook on a low to medium heat in the supersimmer zone, stirring constantly for about 15 minutes. The mixture will gradually thicken to the consistency of runny custard so that it coats the back of a wooden spoon. It will thicken more on cooling. If you have a food thermometer this happens at 80oC (180oF) If you over cook the mixture the texture will be grainy but this won’t spoil the flavour. Stir 4 tbsp Vanilla Maple Syrup into the crème and pour into the chilled pots. Refrigerate for at least 6 hours. Store the remaining syrup.
Just before serving, pour a quarter of the syrup into the top each pot.
