There are some things in life that can only be called dangerous and dangerous with good reason. Bungee jumping? Dangerous. I understand that whole adrenaline rush idea but jumping off of a 300 mile high surface into mid air connected to only a piece of frayed yarn (yeah yeah I may be exaggerating just a bit here but not much) isn’t my idea of a woohoo good time. Though I admit to a strange hankering to sky dive, which is the exact same thing, only from a moving plane this time. holding a plastic grocery bag over your hand and hoping it expands enough to keep you from becoming part of the scenery.
Race car driving? Dangerous. Again; I can see the appeal. Hell, I see people in my own town driving like bad versions of Mario Andretti and I’ve been known to have a lead foot at times when I am sure I am *ahem* not being watched
she says tactfully.Â But getting into a large chunk of metal with an engine that is about 2 inches in front of you and hoping that you can drive well enough to where said engine doesn’t end up in your lap whilst only being protected by a helmet and a body suit that is NOT made of titanium or something good like that? Yeah. Dangerous.
For me personally? Having a full bag of gummy candy near me? Dangerous. A pint of Haagen Dazs Sea Salt Caramel Gelato sitting in front of me? Dangerous. It will soon be empty and I will be smacking myself upside the head for being a glutton at the same time that I’m sticking my face down in the carton sucking up the last drips. Creme Brulee? Dangerous. Any flavor whatsoever. But this one was particularly so with my love of all things maple. Thank God that it only makes 2 servings. Because if it made more, I would have eaten more than the one I had. Creme Brulee is, contrary to what many think, an extremely easy dessert to make. It tastes like it took you all day but in reality if you can hold a whisk in your hand and separate eggs, you’re good to go. Just don’t eat this thinking it is low calorie. It’s more like enough calorie to keep you alive for say, a week. So as I always say… git to cookin’.
Maple Creme Brulee (For Two)
- 3 egg yolks
- 1 cup heavy cream
- 1/3 cup maple syrup (the real thing, not Mrs. Butterworth)
- 1/4 teaspoon maple flavoring (can be found with the vanilla extract in stores)
- 1/8 teaspoon salt (USE the salt… it brings out flavor)
- 2 to 3 tablespoons of either maple sugar or demarara sugar
- Preheat the oven to 300 degrees. Place 2 8 ounce ramekins or custard cups into an 8 or 9 inch square pan.
- In a large measuring cup (makes it easier to pour later), whisk together all the ingredients except the maple sugar. That will be your crackly topping later. Pour the liquid evenly between the two ramekins.
- Place the pan with the ramekins into the 300 degree oven then carefully pour very hot water into the pan to where it goes about halfway up the sides of the ramekins.
- Bake at 300 for about 45 minutes or until the top has only a slight jiggle in the very middle when you gently shake it.
- Take the ramekins out of the hot water so they don’t keep cooking and set them aside to cool to room temp, then place in the fridge until serving time.
- When ready to serve, sprinkle half the sugar onto each creme brulee and either use a kitchen torch or the broiler to caramelize the sugar. if doing it under the broiler, make sure your ramekins are broiler safe. Not all of them are.