All of my life my family has purchased Farmers products. That’s just the way it was. There were a couple other brands out there, but we always bought Farmers.

Farmers is an Atlantic Canadian brand that is nearly 100 years old, using milk from local dairy farmers – our neighbours and friends. Even after I got married and moved out, my husband and I have continued buying Farmers, even when we got out for ice cream, 9 times out of 10 we go to Avery’s Farm Market where they sell Farmers Ice Cream.

I’ve been having fun creating new recipes with Farmers products this summer, most recently using Farmers Whipping Cream to make Maple Creme Brûlée! I had never made Creme Brûlée before and thought it would be fun to give it a try!

Creme Brûlée is definitely a decadent dessert, but to make it a tiny bit better for you, I swapped the white sugar with pure maple syrup. Maple Syrup has an alkalizing effect on the body instead of the acid effect of white sugar, is rich in zinc and manganese, and has 2/3 the sugar content of regular white sugar. Don’t be fooled, it’s still high in sugar and should be used in moderation, but is a healthier option when you compare the two.

I’ve always assumed Creme Brûlée was a really difficult dessert to make, but as it turns out – it’s pretty easy!

Yield: 2

Maple Creme Brûlée

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Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1 cup Farmers Whipping Cream
• 1/4 cup 100% pure maple syrup
• 1 egg + 1 egg yolk
• 1/2 Tbsp vanilla
• 1/8 cup brown sugar

Instructions

Preheat oven to 352F

Heat cream and vanilla in a saucepan over medium to medium-low heat just until bubbles began it form.

While cream is heating, add egg + 1 egg yolk and maple syrup in a large bowl and whisk to combine.

When cream mixture begins to bubble remove from heat and let sit for a couple minutes.

Take slightly cooled cream mixture and add 1-2 Tbsp to the egg mixture and beat to temper the egg yolks. Continue to add cream mixture a little at a time, beating between each addition. Once you've added 1/3-1/2 of the cream mixture, pour the remaining cream into the bowl and beat until mixture is smooth.

Strain mixture through a fine mesh sieve into a measuring cup to catch any pieces of cooked egg.

Pour mixture into ramekins, filling quite high as they will shrink as the bake.

Place ramekins in a glass baking dish and fill the dish 1/2 with hot water to create a hot water bath.

Bake for approx 40 minutes, until top looks solid but still wiggles slightly when you shake the pan.

Remove ramekins from baking dish and let cool for 30 minutes; then place in the fridge for a minimum of 2-3 hours.

When ready to eat, sprinkle brown sugar on the top and use a kitchen torch to melt the sugar, or place the ramekins on the highest rack of the oven with the broiler set on high. If using the broiler method keep an eye on them, it takes less than 60 seconds.

For my very first time, they turned out pretty darn good. I *may* have eaten them both myself…

oops 😉

Connect with Farmers and win!

Farmers is on Twitter and Facebook, and are wrapping up their “Show and Tell” contest this week. Be sure to visit their Facebook page before 4pm ADT on Friday, July 31, 2015 to tell them how Farmers is #PartOfYourEveryday and you could win a $100 VISA Gift Card! Enter here: http://on.fb.me/1zKfcqj 

Disclosure: This post has been generously sponsored by Farmers, all opinions expressed are entirely my own.