What's Cooking: Creme Brulee - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Creme Brulee

Posted: Updated:
SOUTH BURLINGTON, Vt. -

The Akwesasne Mohawk Casino Resort made its first appearance on the morning show this morning.

Chef Anthony Warrior of the Maple Room steakhouse showed our Steve Bottari how to make Creme Brulee.

The AMC Resort is open 24 hours a day, 7 days a week in Akwesasne, N.Y. Not only does the hotel include luxury suites, a casino and spa, but it also has fine dining and a sports bar.

The resort also invites visitors to its free New Year's Eve Party. The event will have several disc jockeys in different rooms and special menus in the Maple Room and Native Harvest Buffet. The event is from 8 p.m. to 1 a.m.

Crème Brulee

(Makes 4 individual servings)

Ingredients

2 cups heavy cream

5 egg Yolks

3 tablespoons maple syrup

1 teaspoon maple extract

2 tablespoons sugar in the raw 

Instructions

In a heavy bottom sauce pot combine cream, maple syrup, extract, and sugar. Bring the mixture to a simmer while stirring on medium heat.

In two stainless steel or glass bowls separate eggs, watch for broken egg shells. Set egg whites aside for other applications. With a wire whisk, whip the yolks until smooth to break up any membranes. Remove the Cream Mixture from the range top. While still warm, slowly add the hot cream to the egg yolks with a ladle, whisking as to temper the eggs. Complete the process so that the yolks do not cook.

Preheat the oven to 350 degrees.

In a shallow baking pan place four brule dishes with a little space between them not to crowd the pan. Ladle the cream mixture into the brulée dishes; add warm tap water into the shallow baking pan to provide a water bath for the brulée dishes. Place pan in the center of the oven and cook for 18-20 minutes; when checking the doneness, the brulée should move as if solid custard. If the center is still moving, add on three minute increments cooking time until set. 

Remove brulée dishes from the water bath and chill in the refrigerator for about an hour. Serve immediately or wrap – the brûlée will last for about 3 days.

To serve, lightly coat the top of the baked brûlée with the sugar in the raw; with a brulée torch, melt the sugar in slow passes across the top until a caramel colored sugar appears. Serve with whatever garnish your heart desires!

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