Vermont’s Addison County Sugarmakers, in conjunction with Middlebury College, hosted a Vermont Maple Promotion Board Governor’s Tree Tapping ceremony, followed by a sumptuous maple luncheon.  Then Governor Howard Dean tapped the tree on a rather rainy day, March 9, 1998.  Although courses of the maple themed meal, concocted by college chefs, with financial support from Addison County Sugarmaker’s Association, were all gourmet-tasty, the most unforgettable which lingers in our memory was the dessert – Maple Crème Brulee!  Luckily the recipe for that was printed in the event program, and retrievable from our files to share with you.    

Generous with their voluntary  efforts toward maple promotion, (annual maple tasting events served out of the VMSMA mobile sugarhouse, hosting, staffing and teaching visitors yearly about real maple at the Addison County Fair and Field Days sugarhouse), the county group again held the Governor’s Tree Tapping and luncheon for the media in 2009. The  Governor at the time, Jim Douglas tapped a giant maple near Mead Chapel, with the luncheon following.   Over the years many Vermont counties voluntarily held outstanding Governor’s treetapping celebrations – and each had its own unique emphasis and attraction.  Menu-wise though, it is the Addison Maple Crème Brulee that is  a special occasion maple treat for which we have the recipe that we are happy to share with you!

MIDDLEBURY COLLEGE MAPLE CRÈME BRULEE

WHAT YOU NEED

½ cup dark, strong flavor maple syrup

3 large egg yolks

1 large egg

1 ½ cups whipping cream

½ cup whole milk

Granulated maple sugar

HOW TO DO IT

Preheat oven to 325-350⁰F.

Whisk maple syrup, yolks and egg in medium bowl to blend.  Combine cream and milk in heavy medium saucepan and bring to boil.  Gradually whisk hot cream mixture into yolk mixture.  Divide custard among prepared custard dishes.  Set dishes into baking pan.  Add enough hot water to pan to come halfway up sides of dishes.  Cover baking pan with foil.

Bake custards until set in center, about 55 minutes.  Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead.  Cover; keep refrigerated.)

Before serving, top with maple sugar and burnish with a blow torch, or put under a broiler 2 minutes until sugar melted.  (Watch it carefully, the first time I did this I burned the sugar!)  Makes 4 servings.  

Recipe courtesy Middlebury College