GoProvidence.com brings Chef Scott Trovan of Union Station Brewery to the Rhode Show Kitchen today to show us how to make Maple Brandy Crème Brûlée. This is the winter variation of the classic dessert, which is a velvety smooth custard infused with maple and brandy and finished with a caramelized sugar coating.
- Half a cup of brandy
- ½ Qt full fat milk
- Half the amount of heavy whipping cream
- ¼ cup maple syrup
- Half a teaspoon of salt
- 8 egg yolks
Custard preparation instructions:
- Add the brandy, maple syrup, salt, milk, and cream to a saucepan to make the foundation.
- Preheat the oven to 325 Fahrenheit.
- Bring to a boil over low heat and simmer for about 10 minutes to incorporate the flavors and cook the alcohol.
- Pour the cream base into a mixing bowl and leave to cool in the refrigerator until it reaches 120 degrees Fahrenheit or less. (warm, but not hot to the touch for those without a thermometer)
- Add 8 egg yolks to the cream base and whisk until fully combined. Adding eggs to a hot cream base will cook the eggs, producing an unwanted product.
- Pour the cream base into the molds from the way up and place on a deep baking sheet.
- Place the oven in the tray and carefully pour the boiling water around the baskets half way up the ramekins.
- Bake for 35 minutes or until cooked through. To determine when the custard is cooking, tap the bowl and pay attention to the shaking of the custard. If it flows like water it’s undercooked, if it’s solid it’s overcooked and if it vibrates like jelly when tapped it’s perfect.
- Put the baked custard in the refrigerator and leave to cool completely. About 3 hours.
Sugar crust instructions:
- Take a cooled custard and pour the large coarse granulated sugar over the surface of the custard.
- Pour all the excess sugar that does not stick to the surface of the custard directly.
- Light a butane burner over low-medium heat and slowly melt the sugar on the surface of the custard until it melts together into a single caramelized layer.
- Break off the glass crust with a spoon and enjoy. The right cream should have a crust that breaks like a glass and velvety soft custard.
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