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Yellow birch syrup crème brûlée

Dessert for four 

 

Ingredients:

 
1 cup (250 ml)  3.25% milk
1 cup (250 ml)  35% cream
1 tablespoon (15 ml)  Escuminac Birch syrup
1 teaspoons (5 ml)  Vanilla
4  Egg yolks
6 tablespoons (90 ml)  Icing sugar
3 tablespoons (45 ml)  Maple sugar
12  Wildberries

 

Instructions:

 

  1. In a casserole, mix the milk, the cream, the vanilla and the birch syrup together. Boil for 3 minutes. Let cool down to room temperature.
  2. When the liquid has cooled, filter through a fine strainer or sieve.
  3. Set aside the mixture in a large bowl.
  4. In a small bowl, mix the egg yolks and the icing sugar with a fork.
  5. Incorporate the egg-sugar mixture to the milk-cream. Mix well with a wooden spoon.
  6. When the mixture is smooth, pour in 4 small ramekins. Place the ramekins in a large pyrex dish of about 1 inch high. Add water to (the) 3/4 of the ramekins.
  7. Cook in the oven at 275°F for 1 h 15 mins. Let cool for at least 2 hours.
  8. Lastly, to caramelize the mixture, add the maple sugar on top of the cream and place under the broiler of the oven. Broil for 2 minutes. Let cool before serving. Serve with wildberries.