Maple crème caramel



  1. Preheat the oven at 300°F.
  2. Whisk the egg yolks, the condensed milk, the evaporated milk, 3 table spoon of maple syrup and the salt. Reserve.
  3. In a pot, heat the rest of the maple syrup up to 135°C, to make a maple caramel.
  4. Pour the maple caramel at the bottom of ovenproof containers, the add the eggs and milks mixture on top. 
  5. Bake the crème caramel in a covered bain-marie in the oven for 30 minutes. The water must be halfway up the ramekins.
  6. Remove from the oven and let cool completely. 
  7. When the mixture has set, unmold the sides of the containers with a knife. Turn them over with a plate and serve.

Gives approximately 4 portions.