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.

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