Disney Recipes: Epcot Le Cellier Steakhouse’s Maple Crème Brûlée | Focused on the Magic : Disney Recipes: Epcot Le Cellier Steakhouse’s Maple Crème Brûlée

Friday

Disney Recipes: Epcot Le Cellier Steakhouse’s Maple Crème Brûlée

Our Featured Disney Recipe:  Maple Creme Brulee
Location: Le Cellier Canada- Epcot World Showcase

This week’s featured foodie favorite is my husbands dessert of choice at Le Cellier in the World Showcase at Epcot. Le Cellier is our go-to restaurant for a romantic couples dinner. We can count on it as being a fabulous meal and the Maple Creme Brulee is the perfect sweet ending. My review: Dinner for Two at Le Cellier
This recipe isn't too complicated and would be fun for a special dinner or your next party. I might make it for my #DisneySideDisney Home celebration. 





Disney Recipe:  Maple Creme BruleeDisney Recipe:  Maple Creme Brulee

Ingredients
2 3/4 cups heavy cream
1/2 cup whole milk
1/2 cup plus 2 tablespoons granulated sugar
9 egg yolks
1 1/2 tablespoons maple extract
12 teaspoons sugar for caramelized topping
6 ginger-flavored cookies
Preparation
Preheat oven to 325°F. 
  • Place six 3/4-cup custard cups in large roasting pan. 
  • Combine cream, milk, and sugar in a medium saucepan over medium heat. 
  • Slowly bring mixture to a simmer, whisking constantly to dissolve sugar. When sugar is dissolved, stir every few minutes while the mixture is heating to avoid scalding. When small bubbles appear around the edges, remove milk mixture from heat. 
  • Whisk egg yolks and maple extract together in a large bowl. 
  • Slowly add hot cream mixture to egg yolk mixture, whisking constantly. Divide among custard cups in pan. 
  • Pour enough hot water into roasting pan to come halfway up sides of custard cups. 
  • Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. 
  • Remove custards from pan. 
  • Refrigerate until thoroughly cool. 
  • Sprinkle 2 teaspoons sugar evenly over each custard. 
  • Working with one custard at a time, hold kitchen torch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes. (If you don’t have a kitchen torch, preheat broiler.
  • Sieve 2 teaspoons brown sugar atop each custard. 
  • Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes, then chill until topping hardens, about 2 hours.) 
  • Top with a ginger-flavored cookie.
Serves six. 

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. Thanks to D23 Recipes for this yummy park recipe.

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Do you have a favorite dessert at LeCellier?

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