Creamy Maple Syrup Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
• In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
• Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
• Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
• In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
• Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
• Preheat the broiler.
• If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
• Wine suggestion: Essencia, Quady Winery

Steps:

• In a big casserole with thick bottom, bring to boil the maple syrup. Reduce heat and let simmer 5 minutes.
• Meanwhile, in a bowl, dilute cornstarch in water. Add heavy cream and mix. Pour the cream mixture in one shot in the casserole and let simmer, stirring, until mixture has thickened. Remove the casserole from the heat. Add rum and stir. Serve with fresh fruits.

Steps:

• Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
• Add milk and remaining sugar, alternately.
• Mix until smooth & creamy.

Steps:

• FOR Creamy Maple Syrup: Combine sugar, 1/2 cup evaporated milk, syrup and 1 teaspoon vanilla extract in small saucepan.
• Cook over medium heat, stirring constantly, until sugar is dissolved.
• Remove from heat; stir in 2 tablespoons butter. Makes 1 1/2 cups.
• FOR FRENCH TOAST: whisk together eggs, remaining 1 cup evaporated milk, vanilla extract and cinnamon in medium bowl.
• Melt 1 tablespoon butter in large, nonstick skillet over medium heat.
• Dip 4 slices bread in milk mixture and then place in skillet.
• Cook about 2 minutes per side or until golden. Repeat 2 more times with with 2 tablespoons butter and remaining bread.
• Keep warm in oven.
• Serve with warm Creamy Maple Syrup.
• Refrigerate any leftover syrup for another use.
• Tip: One 12 fl. oz. can is all the evaporated milk you will need for this recipe.

Steps:

• Combine sugar, evaporated milk, syrup and 1 t vanilla in small saucepan.
• Cook over medium heat, stirring constantly until sugar is dissolved.
• Remove from heat and stir in 2 T butter.
• Enjoy!

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, bring milk to a gentle boil; stir in gelatin mixture until dissolved. Remove from the heat; stir in syrup and salt. Cover and refrigerate for 45 minutes or until partially set., In a large bowl, beat cream until stiff peaks form; fold into gelatin mixture. Spoon into eight individual serving dishes. Cover and refrigerate for at least 4 hours or until set. Just before serving, drizzle with additional maple syrup.