Crème Vermont Recipe on Food52

Make Ahead

Crème Vermont

by:
August 20, 2019
4 Ratings
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. - Midge —Midge

Test Kitchen Notes

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. - Merrill —The Editors

  • Serves 6; doubles easily
Ingredients
  • 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
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • fiveandspice
    fiveandspice
  • cheese1227
    cheese1227
  • mrslarkin
    mrslarkin
  • BlueKaleRoad
    BlueKaleRoad
  • Sasha (Global Table Adventure)
    Sasha (Global Table Adventure)
Midge

Recipe by: Midge

I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.

    48 Reviews

    jenniebgood March 30, 2012
    Hi Midge - you have come up with some great entries for this contest! They look delicious (this one might be my fave...)!
     
    Author Comment
    Midge March 30, 2012
    Thanks so much jennie!
     
    fiveandspice March 28, 2012
    I can't remember if I said it already, but this looks like one of the most delicious things *ever*!
     
    Author Comment
    Midge March 28, 2012
    Thanks so much fiveandspice! I think baked custard of any kind is pretty delicious.
     
    cheese1227 March 22, 2012
    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!
     
    Author Comment
    Midge March 24, 2012
    I'm so jealous!
     
    mrslarkin March 22, 2012
    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?
     
    Author Comment
    Midge March 24, 2012
    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.
     
    BlueKaleRoad December 6, 2011
    I made these custards again recently (for our Food52 party) and they continue to be a hit! Love this recipe.
     
    Author Comment
    Midge December 6, 2011
    Thanks so much BKR. I'm honored you made them for the F52 party!
     
    Sasha (. February 22, 2011
    This looks incredible... great idea :)
     
    Author Comment
    Midge February 23, 2011
    thanks Sasha!
     
    kmartinelli February 21, 2011
    Just a lovely flavor profile.
     
    Author Comment
    Midge February 21, 2011
    thanks!
     
    TiggyBee February 20, 2011
    3 months later and I'm still completely in awe of this lil' beauty!
     
    Sagegreen February 20, 2011
    Me too! This is simply sublime!
     
    mrslarkin February 20, 2011
    me 3! Midge, you've set the pudding bar very high. ;)
     
    Author Comment
    Midge February 21, 2011
    Wow, thanks. That's a real complement coming from you three!
     
    drbabs November 21, 2010
    I can't believe I missed this before. Yum. (I love custard and maple syrup...)
     
    Author Comment
    Midge November 22, 2010
    Thanks drbabs. It's a very comforting combo.
     
    Oui, C. November 11, 2010
    Sinful and beautiful....my kind of combination (in so many things) - S
     
    Author Comment
    Midge November 22, 2010
    Thanks Steve!
     
    lapadia November 9, 2010
    I LOVE this recipe, Midge, and yes, where has "fancy" been?...saved
     
    Author Comment
    Midge November 10, 2010
    Thanks lapadia! Your biscotti looks right up my alley.
     
    BlueKaleRoad November 9, 2010
    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!
     
    Author Comment
    Midge November 10, 2010
    Thanks!Would love to know how you like it.
     
    Hilarybee November 8, 2010
    Lovely! Would translate nicely to lots of states that produce good quality maple syrup. I'm thinking Creme Michigan is in my future.
     
    Author Comment
    Midge November 9, 2010
    Oh definitely. Creme Canada has a nice ring to it too.
     
    TiggyBee November 7, 2010
    This is beautiful, straight out of a movie kind of beautiful.
     
    Author Comment
    Midge November 9, 2010
    Wow, thanks TiggyBee!
     
    fortheloveofyum November 7, 2010
    wow, very beautiful. love this!
     
    Author Comment
    Midge November 9, 2010
    Thanks so much.
     
    artandlemons November 7, 2010
    Love the elegant simplicity of this cream dessert!
     
    Author Comment
    Midge November 9, 2010
    Thanks artandlemons. I stumbled upon your great blog the other day!
     
    cheese1227 November 7, 2010
    Lovely!! So is Fancy more precious than grade B? And if is just says "vermont maple syrup" on the label, what am I getting?
     
    Author Comment
    Midge November 7, 2010
    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.
     
    Author Comment
    Midge November 7, 2010
    Imagine some freshly grated nutmeg on the custard in the photo, since I forgot to do it before snapping the photo...
     
    aargersi November 7, 2010
    It looks gorgeous anyhow, and man - the flavors sounds amazing!!
     
    mrslarkin November 6, 2010
    Wow, this is stunning!
     
    Author Comment
    Midge November 7, 2010
    Thanks mrslarkin!
     
    monkeymom November 6, 2010
    yum! This looks so luscious. What a great dessert, Thanksgiving or not.
     
    Author Comment
    Midge November 7, 2010
    Thanks monkeymom. Yeah, I'll take baked custard in any form for dessert (or breakfast) any day.