Crème Vermont

By • November 6, 2010 • 50 Comments

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Author Notes: A Vermont friend once told me that grade B maple syrup – from the thicker, more concentrated sap that flows later in sugaring season—was harder to find because Vermonters hoard all the good stuff for themselves. I personally never saw a reason to use any other grade, until a trip to Vermont when I tasted each “subgrade,” from fancy to B at a sugar farm. I still love B, but where had fancy been all my life? Its flavor and body are so delicate, perfect for when you’re looking for just a hint of mapleness. Here, I used it over baked custard, infused with fresh ginger, cloves, and cinnamon, for a Vermont spin on a classic. - MidgeMidge

Food52 Review: Midge's Creme Vermont is supple and creamy, laced with subtle maple and ginger flavor. To make sure the molds turn out smoothly, chill them well and dip the ramekins in hot water to loosen the edges just before serving. - MerrillA&M

Serves 6; doubles easily

  • 2 cups light cream
  • 1/2 cup maple syrup, preferably fancy grade
  • 1/2 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 2- inch knob of fresh ginger, peeled and sliced
  • 1 cinnamon stick
  • 6 whole cloves
  • pinch freshly grated nutmeg
  • pinch salt
  1. Preheat oven to 300 degrees.
  2. Place cream, ginger slices, cinnamon stick, and cloves in small saucepan over medium heat until it starts to steam. Turn off heat and let steep while you get on with the rest of the recipe.
  3. Put a kettle of water on the stove to boil.
  4. In bowl of mixer, beat the eggs and egg yolks with sugar and salt until pale yellow.
  5. Strain the cream mixture to remove ginger, cloves and cinnamon and gradually add it to the egg mixture, stirring until its completely incorporated.
  6. Place custard cups or ramekins into a baking pan. Pour maple syrup into the bottom of each cup, about 1/4-1/2 inch. Add custard mixture. Pour hot water around cups to reach about an inch from the top.
  7. Bake at 300 until set, 45 minutes to an hour.
  8. Let cool. Run a small sharp knife around the top of the cup to loosen and gently flip onto dessert plate. Serve warm with grating of fresh nutmeg. Or you could refrigerate for a day or two to serve cold or at room temp. Pour a little hot water on the bottom of dish to loosen.
Jump to Comments (50)

Tags: can be made ahead, custard, Easy, Maple syrup, spiced

Comments (50) Questions (0)

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over 2 years ago jenniebgood

Hi Midge - you have come up with some great entries for this contest! They look delicious (this one might be my fave...)!

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over 2 years ago Midge

Thanks so much jennie!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I can't remember if I said it already, but this looks like one of the most delicious things *ever*!

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over 2 years ago Midge

Thanks so much fiveandspice! I think baked custard of any kind is pretty delicious.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Really delicious recipe, looks incredibly creamy and the spicing with the maple is fantastic.

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over 2 years ago Midge

Thanks sdebrango!!

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over 2 years ago cheese1227

Ohh, I'm headed to Maine and it's Maple Syrup Sunday up there. I'll bring some back to make this for my current maple syrup deprived PA neighbors!

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over 2 years ago Midge

I'm so jealous!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yay! i'm glad you submitted this one, Midge. Q: if i've got heavy cream, can i turn it into light cream some how?

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over 2 years ago Midge

Thanks mrsl! Not sure about your light cream q; maybe you could experiment by thinning it with a little milk? That said, I don't think it would hurt to use heavy cream instead of light.

Fb

almost 3 years ago BlueKaleRoad

I made these custards again recently (for our Food52 party) and they continue to be a hit! Love this recipe.

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almost 3 years ago Midge

Thanks so much BKR. I'm honored you made them for the F52 party!

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over 3 years ago Sasha (Global Table Adventure)

This looks incredible... great idea :)

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over 3 years ago Midge

thanks Sasha!

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over 3 years ago kmartinelli

Just a lovely flavor profile.

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over 3 years ago Midge

thanks!

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over 3 years ago TiggyBee

3 months later and I'm still completely in awe of this lil' beauty!

Bike2

over 3 years ago Sagegreen

Me too! This is simply sublime!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

me 3! Midge, you've set the pudding bar very high. ;)

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over 3 years ago Midge

Wow, thanks. That's a real complement coming from you three!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I can't believe I missed this before. Yum. (I love custard and maple syrup...)

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almost 4 years ago Midge

Thanks drbabs. It's a very comforting combo.

Steve_dunn02

almost 4 years ago Oui, Chef

Sinful and beautiful....my kind of combination (in so many things) - S

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almost 4 years ago Midge

Thanks Steve!

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almost 4 years ago lapadia

I LOVE this recipe, Midge, and yes, where has "fancy" been?...saved

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almost 4 years ago Midge

Thanks lapadia! Your biscotti looks right up my alley.

Fb

almost 4 years ago BlueKaleRoad

This looks and sounds divine. I will definitely make it! I am a fan of Grade B syrup (I grew up in New England) but haven't seen Fancy. I'll have to look for it next time I'm visiting. Thanks for sharing!

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almost 4 years ago Midge

Thanks!Would love to know how you like it.

Hilary_sp1

almost 4 years ago Hilarybee

Lovely! Would translate nicely to lots of states that produce good quality maple syrup. I'm thinking Creme Michigan is in my future.

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almost 4 years ago Midge

Oh definitely. Creme Canada has a nice ring to it too.

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almost 4 years ago TiggyBee

This is beautiful, straight out of a movie kind of beautiful.

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almost 4 years ago Midge

Wow, thanks TiggyBee!

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almost 4 years ago fortheloveofyum

wow, very beautiful. love this!

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almost 4 years ago Midge

Thanks so much.

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almost 4 years ago artandlemons

Love the elegant simplicity of this cream dessert!

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almost 4 years ago Midge

Thanks artandlemons. I stumbled upon your great blog the other day!

Christine-28_small(1)

almost 4 years ago cheese1227

Lovely!! So is Fancy more precious than grade B? And if is just says "vermont maple syrup" on the label, what am I getting?

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almost 4 years ago Midge

I'm pretty sure syrup from Vermont has a sticker on the cap indicating the grade. I don't know if one is considered more precious than the other. It really comes down to taste and what you're using it for. For me, pancakes cry out for B; I like Fancy in place of honey or agave in recipes, like vinaigrette.

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almost 4 years ago Midge

Imagine some freshly grated nutmeg on the custard in the photo, since I forgot to do it before snapping the photo...

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

It looks gorgeous anyhow, and man - the flavors sounds amazing!!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow, this is stunning!

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almost 4 years ago Midge

Thanks mrslarkin!

Monkeys

almost 4 years ago monkeymom

yum! This looks so luscious. What a great dessert, Thanksgiving or not.

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almost 4 years ago Midge

Thanks monkeymom. Yeah, I'll take baked custard in any form for dessert (or breakfast) any day.

Bike2

almost 4 years ago Sagegreen

Lovely photo!

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almost 4 years ago Midge

Thank you Sagegreen. Means a lot of coming from you.

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almost 4 years ago lastnightsdinner

That's lovely! We've got gorgeous fresh locally-grown ginger, I may just have to try this!

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almost 4 years ago Midge

Thanks! It's a cinch to make. Haven't seen locally grown ginger around here, but I will look harder now that I now it's out there.

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almost 4 years ago Lizthechef

Your recipe looks wonderful and makes me so homesick for New England. Do they still sell the little maple sugar candies that are leaf-shaped?

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almost 4 years ago Midge

Thanks so much Lizthechef. I think I did see those candies in Vermont, but have never tried them. One thing that's changed in the last few years is that you rarely find maple syrup in those cool tins, now it's all in plastic jugs, bummer.