No Bake creme brulee
40 egg yolks
1 cup sugar
1 cup maple syrup
4 qts. heavy cream
4 van. beans split/scraped
1 cup orange liquor (Curaco or something)
4 oz. corn starch
mix yolks, sugar and syrup.
add beans to cream and bring to almost boiling on stove top ( use a heavy pot)
Make a slurry with the booze and starch.
When cream is hot, temper the egg mixture(I temper a lot of it, I wisk about half of the cream into the eggs.)
Pour the rest of the egg mixture into the cream. I do this whole process on high heat and move the pot on and off the flame. If your pot is very heavy and holds heat well this process can go very fast. Wisk like ****, so the eggs don't scramble and add the slurry, continue to cook until mix thickens slightly. Poor mixture into a clean bowl to stop the cooking action, I always have cooked stuff on the bottom of the pan. This is the hard part...knowing when you have cooked it enough...without scrambling it...after you have it in a bowl, strain the mixture into big plastic pitchers and working fast pour into your service cups.
I think this is a really good recipie, but what do I know??? It is thick and creamy, velvety smooth with a lot of vanilla flavor and just a hint of maple at the end, easy to make a chocolate version with this base too.