We just finished the Signatures Craft Show and Sale in Winnipeg this weekend. What a blast! Many of you who visited our booth were very interested in our Birch Syrup Crème Caramel recipe. Here it is – just for you. Thank you all for coming by.
2/3 cup sugar
1/3 cup water
2 cups milk
½ cup sugar
3 egg yolks
1 tsp vanilla
2 tsp The Canadian Birch Company Dark Birch Syrup (But it can be made with Amber in a pinch. The taste would be lighter)
Preheat oven to 325
Place sugar and water in a medium saucepan and stir to dissolve. Over medium-high heat, swirl pot gently until it turns a dark, fragrant liquid caramel.
Working quickly, pour caramel into 6 x 4oz ramekins. While hot, swirl to coat bottom of ramekins evenly, set aside.
Pour milk into the same saucepan and bring to boil. Remove from heat and set aside.
Meanwhile, in a medium size bowl, beat eggs, egg yolks and sugar together until well blended and frothy. Add vanilla and The Canadian Birch Company Dark Birch Syrup.
Whisk heated milk into the egg mixture.
Pour custard over the hardened caramel in each ramekin and place each ramekin into a large baking dish or roasting pan.
Place roasting pan in pre-heated oven.
Pour boiling water into the pan to come halfway up the sides of each ramekin.
Bake until set, 45 min – 1 hour.