Maple Spice Creme Brûlée

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs, large

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/4 cup Granulated sugar
  • 1 tbsp Vanilla

• Dairy

  • 2 cups Whipping cream

Found on littlesweetbaker.com

Description

Ingredients

• 2 cups whipping cream
• ½ cup maple syrup
• 2 large eggs
• 2 egg yolks
• 1 tbsp vanilla
• ½ tsp cinnamon
• ¼ cup granulated sugar

Directions

• Preheat oven to 350F. In a small saucepan, heat cream and maple syrup over medium heat until small bubbles begin to form around the edges, remove from heat.
• In a large measuring cup, whisk eggs, egg yolks, vanilla and cinnamon. Slowly whisk in hot cream into the egg mixture until blended.
• Divide into six ¾ cup ramekins. Set the custards cups in a shallow pan and place in oven. Pour enough hot water into the pan to cover halfway up the sides of the ramekins.
• Bake for about 30 minutes or until the sides are set but center still looks wet. Remove from water bath and cool on rack. Cover and refrigerate for 3 hours or up to 2 days.
• Just before serving, sprinkle about 2 teaspoons of sugar over top of each. Using a kitchen torch,
• slowly heat the sugar until it bubbles and browns. Let the sugar cool to harden. You can also use the broil feature of your oven to caramelize the sugar by placing the ramekins onto a baking sheet and broil as close as possible to the heat source until the sugar browns, about 30-60 seconds.