Maple Bourbon Creme Brûlée

• Refrigerated

  • 4 Egg yolks

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 2 tbsp Granulated sugar, fine
  • 2 tsp Vanilla extract

• Dairy

  • 1 1/2 cups Heavy cream
  • 1/4 cup Whole milk

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

Found on impeckableeats.com

Ingredients

• 1 ½ cups heavy cream
• ¼ cup whole milk
• 4 egg yolks
• ½ cup maple syrup
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon
• 2 tablespoons fine granulated sugar

Directions

• Preheat the oven to 325 degrees F.
• Place molds on a baking sheet with 1-inch high sides.
• Bring the cream and milk just to a boil.
• In a 1 or 2 quart glass measuring cup or in a medium bowl, whisk together the egg yolks, maple syrup, vanilla, and bourbon until well blended but not airy. Still whisking, drizzle in about one quarter of the hot liquid – this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the cream and milk. Give the bowl a good rap against the counter to d-bubble the custard, then strain it into the baking dishes.
• Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds.
• Bake the custards for 40 minutes, or until the centers are set – tap the sides of the dishes, and the custards should hold firm. Lift the dishes onto a cooling rack and let the custards cool until they reach room temperature.
• Cover each custard with plastic wrap and refrigerate for at least 3 hours, preferably longer. For the sugar to be successfully caramelized, the custards need to be thoroughly chilled.
• When ready to serve, Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly. Torch or place under broiler until sugar is caramelized. Serve immediately.

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