I'm playing a lot with FA's gourmet flavors these times, and I'm starting to really understand them and how they react together. An authentic Canadian crème brulée, diketones free !
Maple Creme Brulee
*all Flavourart unless specified
Twist: For a Caramel crème brulée, forget the Maple Syrup and Jamaican Rum, and triple both Brown sugar and Caramel.
Catalan cream is Flavourart version of "creme brulee" and it contains notes of cream, eggs, brown sugar and a little bit of cinnamon, and this cinnamon doesn't belong here. This cinnamon taste like unsweetened cookies, and that's not the desired effect here. I decided to use Vienna Cream which is much more neutral, and much better here.
Jamaican Rum mixes so well with maple, you won't believe it. It deepens the maple taste and adds to the baked effect of the cream by blending it's complex note to the recipe. It also add some sweetening for this recipe (Like if it was not enough already... )
Fresh Cream will brighten the whole recipe, blending sharp notes and will add a dairy tone to that dessert mix. It is needed to the creamy aspect of the recipe.
Brown sugar and Caramel will boost the burnt sugar taste of the cream. If you like your “crème” less “brûlée/burnt”, remove them. There is already some caramel note in the cream as the maple syrup does contains some caramel attributes.
The optional Cocoa will boost the “burned” effect, by giving it a bitter note, like the very top surface of burnt part of the cream would taste if you put fire on it a tad too long. This will remove some sweetness. I strongly suggest you try the recipe with it, I absolutely love the effect of this. It also adds a tiny hint of cocoa powder taste on the crème, almost undetectable (you won't taste chocolate) . It's the way I would cook it in the kitchen, so why not here
Maple Creme Brulee
*all Flavourart unless specified
- 1.50% Vienna Cream
- 1.50% Maple syrup
- 0.75% Jamaican Rum
- 0.75% Fresh Cream
- 0.25% Caramel
- 0.25% Brown sugar (TPA)
- Optional 0.50% Cocoa (adds burnt bitterness,strongly suggested, see below)
Twist: For a Caramel crème brulée, forget the Maple Syrup and Jamaican Rum, and triple both Brown sugar and Caramel.
Catalan cream is Flavourart version of "creme brulee" and it contains notes of cream, eggs, brown sugar and a little bit of cinnamon, and this cinnamon doesn't belong here. This cinnamon taste like unsweetened cookies, and that's not the desired effect here. I decided to use Vienna Cream which is much more neutral, and much better here.
Jamaican Rum mixes so well with maple, you won't believe it. It deepens the maple taste and adds to the baked effect of the cream by blending it's complex note to the recipe. It also add some sweetening for this recipe (Like if it was not enough already... )
Fresh Cream will brighten the whole recipe, blending sharp notes and will add a dairy tone to that dessert mix. It is needed to the creamy aspect of the recipe.
Brown sugar and Caramel will boost the burnt sugar taste of the cream. If you like your “crème” less “brûlée/burnt”, remove them. There is already some caramel note in the cream as the maple syrup does contains some caramel attributes.
The optional Cocoa will boost the “burned” effect, by giving it a bitter note, like the very top surface of burnt part of the cream would taste if you put fire on it a tad too long. This will remove some sweetness. I strongly suggest you try the recipe with it, I absolutely love the effect of this. It also adds a tiny hint of cocoa powder taste on the crème, almost undetectable (you won't taste chocolate) . It's the way I would cook it in the kitchen, so why not here
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