Creme Caramel

• Caramel
• 1 cup sugar
• 1/2 cup cold water
• Custard
• 1 cup pure maple syrup
• 9 large egg yolks at room temperature
• 3 large eggs at room temperature
• 4.5 cups whipping cream
• 1.5 cup whole milk
• .3 tsp vanilla extract

1. For caramel:
2. Preheat oven to 300u0b0F. Combine sugar and cold water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into tray. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
3. For custard:
4. Whisk maple syrup, yolks, eggs and vanilla in medium bowl to blend (whisk just to combine, do not use electric mixer). Combine cream and milk in heavy medium saucepan and heat till it reaches 80C. Gradually whisk hot cream mixture into yolk mixture.Sieve the cream mixter through a fine strainer to get rid of any solids and foam. Let the mixture stand for about 15 minutes to get rid of any remaining foam (make sure to cover surface of custard with a serran wrap). pour custard in tray and insert tray in a13 x 9 x 2-inch baking pan lined with two layers of kitchen towel. Add enough hot (not boiling) water to pan to come halfway up sides of dishes. Cover baking pan with foil (optional)
5. Bake custard until set in center, about 1hr 50 minutes. Custard is done with a knife comes out clean when inserted. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
6. To serve, run knife around dish sides to loosen custards. Invert onto plate

caramel, sugar, cold water, custard, maple syrup, egg yolks, eggs, whipping cream, milk, vanilla

Taken from www.epicurious.com/recipes/member/views/creme-caramel-53010241 (may not work)