Lala Creme Brulee

1 Puk Egg
1 Maple Sugar
1 Sweet Cream
1 Vanilla Bean
1 Firepot

This creamy custard is topped with maple sugar and torched to a crusty candy finish. Lalafel are known to eat their weight in the dessert on holidays and birthdays.

Puk eggs are used because of their larger yolks. These yolks are whisked with half the maple sugar till a ribbony texture. Meanwhile the sweet cream is steeped with vanilla beans and heated til just before boiling. The hot cream is then slowly added to whipped yolks (tempered) so as not to cook the eggs. The resulting mixture is poured into cups and baked. Once cooled (blizzara works pretty well), the custards are topped with more maple sugar. Use a Firepot to quickly caramelize the sugar into a candy-like top.

Enjoy~