I'm thinking of making creme caramel for a dinner party this weekend. I'm hesitating because the syrup for the dessert scares the bejesus out of me. I'm thinking of a cheaters way to make this tasty treat. Do you think if I use maple syrup in place of making my own sugar caramel will result in the same effect? Yes I know the flavour will differ but I'm just wondering how the end result will turn out, if it'll burn.
Thanks in advance!