Happy Sunday Morning! We decided to move our Sunday night dinner to a Sunday brunch today, a great chance for me to use some of the maple products from last week’s share. Maple is one of my favorite cool weather flavors and mix it was some fresh nutmeg and you have a smooth and creamy treat for brunch. Let’s get started!
Ingredients:
- 3/4 cup of Ben’s maple syrup
- 2 1/4 cups of heavy cream
- 4 egg yolks
- 1 egg
- 1/4 teaspoon of salt
- freshly ground nutmeg, at least a teaspoon
- 1 teaspoon of vanilla
- 1 pie shell
Procedure:
I need to have gluten free options in my house so at this point you can choose to use a standard pie plate for the gluten option or use a tart pan and a small dish for the gluten free option. So, I have a tart pan and will pour the extra maple cream in a small dish without crust for my gluten free little guy.
Make your favorite pie crust and press is gently into your tart pan.
This crust will need to be baked before your cream is in the shell so you line the crust with tin foil or parchment paper and fill it with pie weights. If you don’t have pie weights you can simply use dry beans or rice.
Bake the pie shell at 350 degrees for 10-12 minutes. Then remove the lining and the pie weights and return the crust to the oven for an additional 15 minutes.
The crust will be golden around the edges. Place the crust on a rack to cool and turn your attention to the filling.
Place the maple syrup into a pan and let it reduce for about 5 minutes.
It will bubble up and reduce by 1/4.
Add the cream and let it come back to a simmer for about 1 minute.
Whisk together the egg and the yolks in a medium bowl.
Slowly add the maple mixture to the eggs, whisking constantly.
Add the fresh nutmeg, salt and and vanilla to the mixture.
Pour the mixture through a strainer into an extra large measuring cup with a spout.
Pour the mixture into the cooled crust and the extra into a small baking dish for the gluten free option.
Lower the temperature to 300 degrees and let them bake for about 45 minutes until it is set but still jiggles in the oven. Cool and serve at room temperature.
To make this into a brunch I used the breakfast sausage from this weeks share.
Enjoy!