If ever I had a favourite desert it would have to be creme brûlée. Having said that I never made it at home as all recipes seemed too difficult. The need to cook something in an oven in a water bath. The fear of curdling. The missing blow torch amongst my kitchen utensils are simply a few reasons…
This recipe solves all that. Admittedly life would be easier with a blow torch but this one was simply grilled in the oven – anyone can do that!
Maple Cream Brûlée Tart
Preheat oven to fan bake 160°C and place the tray on the lowest level.
- 1 cup milk
- 1 cup cream
- 2 eggs plus 2 egg yolks
- 1/2 cup caster sugar
- 1/4 cup maple syrup
- white sugar for sprinkling
- 1 +2/3 cups plain flour
- 1 tbsp caster sugar
- 1/4 tsp baking powder
- 180g cold butter, chopped
- 1/3 cup cold water
- 1tsp vanilla extract
- Preheat oven to 160° C
- Make the pastry: place flour, sugar, and baking powder in a bowl and combine. Add the butter and process to make the texture resemble fine bread crumbs. Gradually add water and vanilla. Combine until the mixture comes together. Then place in a plastic bag in the fridge for at least 30 minutes.
- Roll out pastry on a lightly floured surface, approx 3mm thick. Place into a 28cm pie dish, prick with a fork and blind bake for approx 15 minutes (until the base is slightly brown).
- Place milk and cream in a small sauce pan and heat over a low heat until almost boiling.
- Put eggs, maple syrup and sugar in a bowl and mix to combine.
- When the milk and cream is ready slowly pour in the egg mixture, stirring constantly. Allow a couple of minutes to cool then place the mixture into the pastry case.
- Bake for 15 – 20 minutes. Allow to cool in the tin.
- Just before serving sprinkle with sugar and caramelise either with a blow torch or under a very hot grill until a golden crust forms.
Have fun baking!
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