Sunday, March 30, 2008

Maple-Lemon Crème Brûlée

This was made possible by Guylaine's recent trip to Canada. Her uncle, who owns a family maple farm, gave her a can of fresh 2008 syrup to take back to Europe. Follow the basic recipe, making the following changes:

  1. Replace the sugar with one-third of a cup of maple syrup and half a pouch (approximately one-third of a teaspoon) of vanilla sugar.
  2. Add zest of half a lemon to milk, strain before pouring into ramekins.
Garnish with strands of lemon or lime zest.

Friday, March 21, 2008

Orange Zest Crème Brûlée

I know I've just written up an orange-blossom crème brûlée with cardamom, but this variant was lovely too, so I thought I'd post it too.
Simply follow this basic recipe with the addition of adding zest of one medium orange to the scalding milk-cream mixture. Allow to infuse an extra minute or two. When stirring the cream in with the eggs use a tea-sieve or strainer to remove the est, unless you are a fan of the bitterness/texture that it lends the creams. If so, you can opt to chop the zest into fine pieces for better distribution.
Garnish with long strings of zest once burnt.