If there’s a local flavor for the eastern townships of Quebec, it has to be Maple. The classically trained chef and owner Julie Demers treated Kurt Winner to this amazing and not too sweet dessert.
By Kurt Winner
If there’s a local flavor for the Eastern townships of Quebec, it has to be Maple. The classically trained chef and owner Julie Demers treated us to this amazing not too sweet dessert at her www.hautboisdormant.com, a charming bed and breakfast. This beautifully restored century old Victorian home has sweeping views of Mt. Megantic, home of the Astrolab with a 1.6 meter telescope at the summit. For a taste of France without having to cross the Atlantic, I highly suggest a visit to the eastern cantons of Quebec. The food, the language and the people truly make for a unique experience without even leaving the North American continent.
- 6 Tbs. Maple syrup
- ⅓ cup whole milk
- 1 cup plus 2 Tbs heavy cream
- 4 egg yolks
- 2 Tbs granulated maple sugar, I used 1 Tbs of organic cane sugar as a substitute
- Preheat the oven to 350F.
- Place the maple syrup a sauce pan and reduce by half or until you have a very thick syrup, keep the syrup warm until ready for use.
- Combine the milk and cream, then bring to a boil and remove from the heat.
- Wisk the egg yolks with the sugar, pour the hot milk over the egg mixture stirring constantly.
- Add the reduced maple syrup 3 Tbs, scraping the pan to get all of the syrup.
- Pour into the ramekins, place in a water bath and cover loosely with aluminum foil.
- Lower the oven temperature to 285 F and bake the ramekins for 45 minutes to one hour (until set).
- Remove from the oven and let rest then refrigerate until you are ready to serve.