. . . I was running through an airport with a wedding dress over my head. By sundown I’d left my old world behind, and within twenty-four hours I had a new last name and a marriage certificate more colorful than an Olympic logo. (Certain stateside organizations still refuse to acknowledge it. It’s in Spanish, not Klingon!)
The ceremony is a blur . . .
I think I was in shock that it was actually happening. But as we swung open those mahogany reception doors and laid our eyes on the feast set before us things started coming back into focus . . . cornish hen with a local squash and fried plantains over creme brulée . . . wine . . . laughter intermingled with blessings as the candles melted into stumps. I remember that meal like it was yesterday.
Since we can’t skip over to the Martineau Bay Resort to relive that night I’ve been working on a creme brulee of my own. This creamy vanilla version has just a touch of maple. Enjoy!
Creme Brulee Recipe
For this recipe you will need: five ramekins that hold 8 ounces when filled to the very top. I used these. You'll also need two baking pans. A kitchen torch is also useful, but if you don't have one you can use your oven. (Instructions below.)
- 2/3 cup maple syrup (where to buy maple syrup)
- a few tablespoons brown sugar or rapadura sugar for topping (Other than this sugar cookie body scrub, this is the only recipe Mommypotamus that contains brown sugar. Although it's wonderful for exfoliation I use unrefined sugars exclusively in my kitchen. This is the only exception because unrefined sugars tend to burn instead of caramelize.)
- 10 large pastured egg yolks
- 1 1/3 cup heavy cream
- 2/3 cup milk (how to make coconut milk)
- 1/4 teaspoon salt (where to buy unrefined sea salt)
- 1 tablespoon vanilla (where to buy vanilla extract, how to make vanilla extract)
- Preheat oven to 350F. Place ramekins two large baking pans.
- Whisk together cream, milk, vanilla, egg yolks, maple syrup and salt until smooth.
- Transfer the liquid into the ramekins, dividing equally.
- Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are set in center, about 35-40 minutes. Remove from water and allow to cool until custards are at room temperature. Chill overnight.
- To create the caramelized topping using a kitchen torch: Sprinkle 1-2 teaspoon sugar over the creme brulee and use the torch to melt the sugar.
- To create the caramelized sugar topping using an oven: Preheat broiler. Place custards in a roasting pan. Pour enough ice water into pans to come up halfway the sides of the ramekins. Sprinkle 1-2 teaspoons sugar evenly over each. Broil until sugar browns, rotating the pan for even browning and watching closely so the sugar doesn't burn.
* The amount used will depend on the surface area of your ramekin. You can use sucanat but it burns much more easily.