Maple Crème Brulee
from Le Cellier Steakhouse, Epcot

Yield: 14 servings

1 1/16 quarts Heavy cream
1/8 quart milk
1/2 pound sugar
1/4 quart Pasteurized Egg Yolks
7/8 ounce Maple Flavor Extract

 

Scold cream & milk.

Lightly whip yolks & sugar together.

Add about 1/3rd milk& cream mixture to yolks.Mix well.

Then add back into remaining milk & cream.

Add flavoring. Cool.

Portion into ceramic ramekins.

Bake in water bath for about 90-120 minutes at 275. Bake until set. Cool.

Top with brown sugar and torch or brown under broiler.

 

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