Maple Creams

    17 min

    Raid the cupboard to create a stylish dessert that's lighter than custard and creamier than a soufflé. Underneath the fluffy top is a surprise base of rich maple syrup. Delicious!

    Be the first to make this!

    Serves: 4 

    • 6 tbsp maple syrup
    • 30g cornflour
    • 2 eggs, separated
    • grated zest of 1 lemon
    • 170g can cream

    Prep:7min  ›  Cook:10min  ›  Ready in:17min 

    1. Prepare the ramekins: Preheat the oven to 230°C (210°C fan oven), gas 8. Set four 150ml ramekins on a baking tray and put 1 tbsp maple syrup in each dish. (Do not grease the dishes.)
    2. Blend the egg yolks and cream: Put the cornflour in a bowl and add the egg yolks with the remaining maple syrup and the lemon zest. Stir the yolks and syrup into the cornflour until smooth, then gradually stir in the cream until thoroughly combined.
    3. Prepare the egg whites: Put the egg whites into a separate, thoroughly clean and dry bowl. Whisk the whites using an electric mixer until stiff but not dry. Using a large metal spoon, fold the whites into the cream mixture until well combined. Take care not to stir out the air.
    4. Bake and serve: Divide the mixture among the ramekins and bake for about 10 minutes or until the mixture is puffed up, browned and just set. Have small plates or saucers ready for the hot dishes. Serve immediately.


    *For canned cream, use 150ml extra-thick double cream. *Instead of maple syrup, put a generous 1 tbsp fruit conserve, such as black cherry or plum, into each dish and add 1 tbsp caster sugar and 1 tsp pure vanilla extract to the cream mixture.

    …shopping tip

    Don't confuse canned cream with evaporated or condensed milk. Canned cream is thick and unsweetened, with a slightly different flavour from fresh cream. It can't be whipped. Canned cream separates on standing, so if the can is not shaken before it is opened the cream comes out in one ‘dollop’ with watery liquid. You can drain off the watery part, leaving very thick cream (to spread on pastries, tarts or cakes); or for a thick pouring consistency, stir it into the cream.

    …another idea

    Soufflé-topped fruit: Put 225g frozen raspberries into a 900ml deep ovenproof dish or soufflé dish. Drizzle the 4 tbsp maple syrup over the fruit. Top with the maple cream mixture and bake at 220°C (200°C fan oven), gas 7 for about 20 minutes or until the topping is well risen and browned, and the raspberries lightly cooked.

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