Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just cream and milk and sugar. Because who needs those packaged Halloween treats when you could have French custard?! Don’t miss her recent take on Marshmallow Crispy Treats.
There is little more sophisticated dessert than crème brûlée, and nothing more sure to please guests. Yet when creamy custard is topped with a caramelized sugar crust that’s infused with the intoxicating flavor of maple, when then you’re taking this already indulgent dessert to the next level. The maple melds well with the flavors of fall and these are the perfect way to end to a fancy dinner date, dinner party, or even for Thanksgiving or “Friendsgiving.” But no need to wait another month to make these desserts. Practice now (at your fancy Halloween dinner, if that even exists) to perfect the technique and the results will be just as tasty now.
If you’ve never used a kitchen torch, your broiler, or a water bath before, don’t be intimidated. Follow the directions and you’ll be sure to end up with a creamy crème and a perfectly brûléed crust. The water bath is important to coddle the custard as it cooks and ensure a creamy texture. You can substitute pure maple syrup for the flavoring or extract, but the flavor will be much more subtle. If you use your broiler instead of a handheld kitchen torch (available at kitchen stores), be sure to let the crust cool thoroughly to crisp up before serving. You may serve these immediately or, if preferred, refrigerate for up to 15 minutes to cool the custard once again.