Maple Creme Custard with Salted Hazelnut Caramel Sauce
There is a lot going on here, all of it delicious. Once you have the separate elements made, it comes together quickly, and is an excellent individual dessert for a dinner party.
Salted Hazelnut Caramel Sauce
½ cup maple syrup
½ cups granulated sugar
1 Tablespoon corn syrup
¼ cup heavy cream
2 Tablespoons Unsalted Danish Creamery Butter
¼ cup chopped, toasted hazelnuts
¼ teaspoon flaky salt
Maple Custards
2 Tablespoons cornstarch
⅛ teaspoon Kosher salt
1½ cups whole milk
½ cup heavy cream
⅓ cup pure maple syrup
1 Tablespoon granulated sugar
4 large egg yolks
2 Tablespoons Unsalted Danish Creamery Butter
5 mini stroopwafel cookies
Salted Hazelnut Caramel Sauce
Combine maple syrup, sugar, and corn syrup in a medium saucepan over medium-low heat. Cook, occasionally stirring, until sugar is dissolved. Brush down sides with a wet pastry brush, if needed.
Boil syrup without stirring until the mixture reaches 240°F, about 10 minutes.
Remove from heat and add cream and butter; stir until combined. Pour into a glass jar and let cool. Stir in hazelnuts and flaky salt.
Refrigerate for at least 1 hour, to thicken. Caramel sauce can be made 3 days ahead of time.
Maple Custards
Mix together cornstarch and salt in a medium saucepan. Gradually whisk in milk until smooth and combined. Whisk in cream, maple syrup, sugar and egg yolks.
Cook over medium-low heat, whisking constantly, until custard thickens and coats the back of a spoon, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubble. When it begins to bubble, set a timer and whisk for 1 minute.
Whisk in butter then pass through a fine mesh sieve into a large bowl. Divide into 5 glasses and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill at least 2 hours.
Spoon salted hazelnut caramel sauce (recipe above) on top of the custards. Garnish with a mini stroopwafel cookie and serve.
