Separate the egg yolks from the egg whites
Reserve the egg whites for future use. Put them in a plastic bag and store them in the freezer. Look for the future Mocha Angel Food Cake guide, I will use the egg whites leftover from this guide.
Eggs, maple syrup and bourbon are ready.
Heat the cream and half and half.
Heat just until it starts to boil.
Have the custard dishes and hot water ready.
Hot cream is ready.
Whisk eggs constantly while slowly ladling in the hot cream.
Add more hot cream.
Add remaining cream and whisk again.
Add maple syrup.
Add bourbon and whisk together.
Strain custard before pouring into dishes, this removes any pieces of egg that might not have been dissolved by whisking. This step also helps make the custard velvety smooth.
Egg bits left behind.
Ready! Custard, custard pan and hot water.
Divide custard between the 6 dishes.
Add hot water to roasting pan, creating a "water bath".
Add enough hot water to the pan to come up half the height of the custard dish.
Place in preheated oven, 300f for 40-45 minutes, bake until the centers are just set.
These are done. Let them set in the water bath for 15 minutes. Remove custard dishes from roasting pan and refrigerate for several hours or over night until they are completely chilled.
Once chilled, lightly sprinkle with brown sugar. At this point the tops can be "burned" by using a kitchen torch or in the oven using the broil setting.
🔥Under the broiler!🔥 I prefer using a kitchen torch, but on this day, I left mine at work.
Using the broiler makes the brown sugar crispy crunchy!!
So delicious!! 😊 Enjoy! Thank you Dutch Hill Preserves for the fantastic tour of your maple "sugar bush" and the inspiration for this awesome dessert.