Saturday, May 17, 2008

Cooking with Maple Syrup

I liked the Maple Syrup Crème Brûlée recipe so much, I tried it again. With disastrous results.
They hadn't come out exactly as hoped the first time. The syrup had caramelized slightly, leaving a skin on top of the creams (our oven is somewhat unpredicable). No biggie - just remove the skin after cooling. But I still tried to avoid this skin-formation the second time around by baking at a lower temperature (120C) and setting the bain marie on a lower the rack in the oven.
This was an awful idea. The syrup and the cream separated in the bath, because the eggs didn't set fast enough this way. In the end we had maple soup with an eggy top. Dessert soup: yummy, but not crème brûlée.

Then I had a bit of a duh-moment. I came across the guidelines for replacing sugar with maple syrup, right on the can:
  1. Use an additional one-quarter of the volume of sugar used
  2. Remove the same amount of liquids (water/milk)
  3. Lower temperature by 15C

This fixed it.