The year was 1991. I was in Paris (for the first time) all alone to take part of a workshop to launch the sequencing of the genome of Mycobacterium leprae. In those days sequencing the full genome of any organism was a daunting task, and I was thrilled to be a tiny part of that initial effort. I had two free weekends to explore the city. One sunny Saturday I walked for about 6 hours with a stop for lunch in a small bistrot. I asked for a gratin dauphinoise. Halfway through lunch, I bit into something very hard. It was a piece of broken glass that somehow found its way into the gratin! My French was rudimentary, but I felt I needed to inform the waitress because someone could get hurt from it. I did my best to communicate, and was absolutely non-confrontational. It is actually very hard to be confrontational if you are not fluent in a language, did you know that? Also impossible to tell a joke, so do not try that in French until you can read Proust without the help of a dictionary. 😉
The waitress was livid! She profusely apologized, offered to bring me another meal, but I told it was not necessary. She then said a bunch of things too quickly for me to comprehend, ended with a question that I also could not quite get, so I just smiled. I thought she was going to bring me the check and call it a day, but instead she came back with the owner of the bistrot, who asked if I had ever had crème brûlée. Crème quoi???? She opened a huge smile, went back to the kitchen, and returned with a tray. On the tray, a small dish, a bowl of sugar, and…. a blow torch! She caramelized the sugar right in front of me, filling the room with that unique aroma, and handing me the best dessert I had ever tasted in my 31 years of life! Unforgettable! And, they did not let me pay a single franc for anything!
Crème brûlée became my favorite dessert, I tried it at every opportunity since then, but they never quite matched my first encounter. There was something about hitting the exact proportion of sugar crust to the smooth custard underneath, or maybe it was just the full experience, the fear of speaking up about the glass in my food, and the unexpected reward… Who knows?
My version joins the French classic of my past with a Canadian-American flavor I’m quite fond of: maple syrup.
MAPLE CRÈME BRÛLÉE
(inspired by a recipe from Jacques Torres)
1 cup heavy cream
1 cup half-and-half
1/2 vanilla bean
1 whole egg
4 egg yolks
1/4 cup sugar
7 tablespoons maple syrup
Turbinado sugar to caramelize the top
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Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.In a large mixing bowl, whisk together the whole egg, egg yolks, maple syrup and sugar until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any pieces of cooked egg.
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Add the custard to ramekins filling them almost to the top. Bake in the heated oven inside a large baking pan with hot water coming up halfway up the sides of the molds. Bake for approximately 40 minutes. Check after 35 minutes, the custard should tremble slightly when shaken, forming a little wave in the center of the ramekin, but not on the edges.Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving.
At serving time, sprinkle each custard homogeneously with turbinado (or demerara) sugar, and caramelize with a torch. Alternatively, you can broil the surface, but be very careful not to melt the custard underneath the sugar crust. You can serve right away or refrigerate again.
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ENJOY!
to print the recipe, click here
Paris will always be my home away from home…
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FOUR YEARS AGO: Ossobuco Milanese
Ah, what a great story… and isn’t creme brûlée exquisite!? It just so happens that I bought myself a mini blowtorch this week, so your recipe might be a keeper for me. Beats me why I waited so long to invest in one, I owned a cookware store and cooking school for a decade : )
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Wow, you owned a cookware store and a cooking school! Amazing… amazing that you resisted getting a torch.. 🙂 Actually the one I use belongs to my beloved husband, is a small propane gas torch. Cheaper but more powerful than the little ones sold for cooking…
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I agree…great story! I make this exact recipe quite often! It is my favorite dessert along with a few other variations of it!
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It’s a great take on a classic, I think – the flavor of the maple complements well the burnt sugar and the vanilla
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Finding a piece of broken glass in a gratin must have been a shock. So glad it wasn’t worse.
I love the crunchy topping of a good creme brulee with the smooth creaminess underneath. Making it in the oven under the broiler is quite hit and miss with crunchy under-bruleed and burnt sugar tops being in the majority. That’s why I usually make flan. I know a good mini torch is the answer but I’ve been ‘discouraged’ from buying one for years due to the fear of setting the kitchen on fire. 🙂
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I sometimes get a little worried when the thing won’t turn off, but I am sure the ones sold for cooking behave better than the torch I use
I don’t think the broiler does the same job, as you pointed out, it’s hard to get it right, maybe a professional salamander is the alternative option, but who can afford that? 😉
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I’d like one of those little propane torches but unless it’s gifted to me I can’t justify buying something I’d be unlikely to use more than once a year.
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I can’t even remember when my first creme brulee was eaten..but it definitely left an impression because it is one of my favorite desserts to this day!!
So crazy about the glass…I’ve found hairs in my food at restaurants but never anything worse than that!
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I could have gotten in serious trouble if I had swallowed the glass, that’s for sure!
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I love Creme brulé and your story is very nice…
Have a nice cristmas time
Cheriechen
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Thank you! I think creme brule is one of those things a person loves from the first time… and mine was a special first time ;-0)
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Oh dear… a piece of glass, that’s no joke. I’m glad the situation was well received and handled; the French are proud folks who can be quite prickly (I can say that because I’m at least 50% French ;-)) — I find they tend to go easier on those who do not speak French in comparison to those of us who speak the language fluidly but from a different country/dialect. Crème brûlée is a beautiful thing. One of our favorite Christmas traditions. We fight over who gets to torch! :).
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Loved the “prickly” description…. made me think of a few arguments in the lab in France, but I only witnessed them, not personally involved… lucky me! 😉
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Everyone should remember their first creme brulee! 🙂 – Shanna
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Agreed! I definitely will never forget mine!
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Have a great weekend. 🙂
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I’m glad your story ended like it did. Maybe because you were foreign, but not American? Or perhaps, because you were simply kind about the mishap. That’s all the French want, as I’m sure you know. Politeness. Beautiful story.
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The French are all about politeness indeed!
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And thanks, you reminded me to buy some butane today when I went to the store!
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Oh you cutie, you! I can see you in Paris trying to explain a piece of glass in your potatoes and having no clue as to whether she understood or not. I love creme brulee and my first was rather dismal. My host had made it from a Nestle powder. It had an aftertaste I didn’t enjoy but it was fun breaking into the sugary crust.
Your story is much much better.
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What a memorable experience! So glad the glass didn’t cause any harm. Your creme brulee looks divine, and I love the addition of maple syrup!
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I’d eat a whole bowl full of glass (ugh…) for a creme brulee as tasty as this one!
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What a great story, Sally, and with a happy ending, no less. That’s a relief because things could have been much worse. I’ve made crème brûlée a number of times but never with maple syrup. I do love the sound of that. Maybe it’s time I break out the butane torch. It’s been far too long since it’s been put to work. 🙂
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