There is something particularly satisfying about crème brûlée. The combination of a crispy, sugary top over a warm, creamy inside is magical. The maple syrup and maple sugar in this version makes a perfect fall treat.
- 2 cups heavy cream
- ⅓ cup maple syrup
- 4 large egg yolks
- Pinch of salt
- 1½ tablespoons maple sugar
- 1½ tablespoons granulated sugar
- Preheat the oven to 300°F. Whisk the cream and maple syrup in a medium saucepan over medium-low heat until it begins to simmer or reaches 190°F.
- While the cream is warming, whisk the yolks and salt in a bowl until pale yellow.
- Ladle 1 cup of the warm milk into the eggs, whisking constantly and taking care to not let the eggs cook. Transfer the egg mixture back into the warmed milk, and whisk to combine over medium heat.
- Divide the custard between the ramekins. Place the ramekins in a large baking dish, filling hot water halfway up the sides of the ramekins. Bake until set, about 1 hour and 15 minutes (the ramekins can be placed and chilled in the refrigerator for up to 2 days, prior to serving).
- When ready to serve, mix the maple sugar and granulated sugar together and evenly distribute over each custard. With a blowtorch about 5 inches away from each custard, brûlée just until the tops begin to brown.
- The custards will continue cooking, so when you brûlée, make sure to stop just as they brown. The sugar will continue to cook.
- If you do not have a blowtorch you can brûlée the custards under the broiler on high for 2–3 minutes, watching the whole time to make sure they do not burn.