There are many references of giving thanks by settlers to this region called New France, dating back to 1578, but sporadic. Interestingly, after The American Revolution, loyal refugees to the Crown of England took with them the celebration foods that they had come to know--turkey, squash, and pumpkin to Canada, in addition to foods that had become a tradition there. The theme of Canada's Thanksgiving has changed each year, focusing on an important event they are thankful for; which I find nice.
So, in honor of my friends to the North, I made Maple Creme Brûlée.
Maple Creme Brûlée
2 cups heavy cream
5 large egg yolks
1/2 cup Maple Syrup (I used Grade A)
1 tsp. Maple Extract
Sugar in the Raw
Preheat oven to 325F-degrees.
In a medium saucepan, heat the heavy cream just until bubbles appear around the edges...don't boil!
In a large bowl, preferably with a spout, whisk the egg yolks, maple syrup, and maple extract together. Slowly add a bit of the heavy cream, whisking after each addition. (This is called tempering.)
Bake 40-45 minutes. The centers should be a bit jiggly, but set. Don't be concerned that the tops may have browned a bit; that's due to the maple sugar.
When you're ready to serve dessert, heat your broiler and place the ramekins on a sheet pan. Sprinkle tops with Sugar in the Raw and set pan under the broiler. If you own a Mini Torch, which I prefer to do, heat the individual ramekins after you've sprinkled the sugar on top.
October's Give-Away Apron has special meaning for me with the Sunflowers. Yesterday, would have been our daughter,'s 45th birthday--a day that is just as hard for me as her passing. She loved sunflowers and collected several prints by Van Gogh to frame and hang on her walls. She also had me sew her a sunflower dress when she was a senior in high school--I still have that dress.