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Maple Crème Brulee Recipe from Le Cellier Steakhouse


2 3/4 cups Heavy cream
1/2 cup whole milk
1/2 cup plus 2 tablespoons granulated sugar
8 Egg Yolks
1 1/2 tablespoons pure maple extract
12 teaspoons sugar for caramelized topping

Yield: 6 servings


Preheat oven to 325°F. Place six 3/4 cup custard cups in a large roasting pan.

Combine cream, milk and sugar in a medium saucepan over medium heat. Slowly bring mixture to a simmer, whisking constantly to dissolve sugar. When sugar is dissolved, stir every few minutes while the mixture is heating to avoid scalding.

When small bubbles appear round edges, remove milk mixture from heat.

Whisk egg yolks and maple extract together in a large bowl. Slowly add hot cream mixture to egg yolk mixture, whisking constantly. Divide among custard cups in pan.

Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Refrigerate until thouroughly cool.

Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold kitchen torch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes. Garnish with fruit preserves and a cookie, if desired.

If you don't have a kitchen torch, preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Then chill until topping hardens, about 2 hours.



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