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1
Preheat the oven to 325 degrees F.
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Pour the heavy cream into a non-reactive saucepan and place over medium heat.
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3
While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife.
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4
Separate the seeds from the skin by scraping the bean with the knife.
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Place the seeds and skin in the heating cream.
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Scald the cream by heating it until bubbles start to form around the edge of the pan.
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Remove from the heat.
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In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended.
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Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color.
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Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs.
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Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
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Place the molds on a baking sheet with 1-inch-high sides.
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Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
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Now, finish filling the molds to the top.
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It is important to fill the molds to the top, as the custard will lose volume as it bakes.
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16
Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate.
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Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds.
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If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
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In either case, baking time is approximately the same, about 40 minutes.
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When baked correctly, the custard should tremble slightly when gently shaken.
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If you detect any liquid under the skin, the custard is under baked.
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Put them back in the oven and shake them every 5 minutes or so until they are ready.
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Remove the molds from the water bath and place on a cooling rack for 30 minutes.
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Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator.
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Let the water bath cool before removing it from the oven.
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Preheat the broiler.
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If condensation occurs during chilling, carefully blot with a paper towel to remove moisture.
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Place the molds on a clean baking sheet.
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Sprinkle 2 teaspoons of the sugar over the top of the custards.
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It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top.
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When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized.
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Keep a close eye on the creme brulee during broiling.
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They are finished when they are light brown.
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Place each mold on a small dessert plate and serve immediately.
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35
Wine suggestion: Essencia, Quady Winery
