~ Maple-sugar creme caramel Recipe ~

 
                         Maple-Sugar Creme Caramel
 
 Recipe By     : Jasper White's Cooking From New England. p. 304
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Maple-Sugar Caramel
    1      Cup           Maple Sugar
    1      Tablespoon    Unsalted Butter
                         Maple Sugar Custard
    4      Whole         Eggs
    2                    Egg Yolks
    2 1/2  Cups          Milk
    1      Cup           Maple Sugar
                         Sweetened Whipped Cream -- For Serving
                         Chocolate Shavings -- Optional
 
 1.  Set out six 6-ounce custard cups or ramekins.  Combine 1/2 cup water
 and 1 cup maple sugar in a small saucepan.  Bring to a boil over medium
 heat.  Reduce heat and simmer for 5 minutes or until the syrup looks dark
 and shiny and is thick enough to cover the spoon.  Remove from the heat and
 whip in the butter.  Spoon evenly into the bottom of each cup.  Allow to
 cool; the syrup will thicken.
 
 2.  Preheat oven to 325.  Fill a teakettle with about 1 qt water and bring
 to a boil for the bain-marie (water-bath).  Combine the eggs, egg yolks,
 milk and maple sugar.  Mix very well so that the sugar dissolves completely.  
 
 3.  Spoon about 2/3 cup of the custard into each cup.  Place to cups in a
 baking pan and and fill with enough water to come up about halfway on the
 cups.  Cover loosely with aluminum foil and bake for about 35 minutes or
 until set.  Check to see if the custard is done by inserting a toothpick
 into the center;  it should come out clean.  
 
 4.  Chill thoroughly.  Loosen the custard with a knife and unmold onto a
 colorful plate.  Be sure to serve all the sauce from the bottom of the cup.
 
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 NOTES : Maple sugar (NOT SYRUP!!) is substituted for the sugar in both the
 caramel and the custard 
 
 Maple sugar is a powder made from maple sap; it is more useful than syrup
 for most baking and cooking.  It can be found at gourmet or health food stores