Maple Syrup Crème Brûlée

Ingredients:

• 500 ml of thick cream
• 100 ml of pure maple syrup
• 1 vanilla pod, split and scraped
• 5 egg yolks
• 50 g sugar, plus extra for the caramelized crust
• A pinch of salt

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 150°C (300°F).

2. Prepare the Cream:

   • In a saucepan, combine the cream, maple syrup, and vanilla seeds with the pod. Heat over medium heat until the mixture begins to simmer, then remove from the heat.

3. Mix the yolks:

   • In a bowl, whisk together the egg yolks, sugar and a pinch of salt until the mixture turns white.

4. Combine:

   • Remove the vanilla bean from the cream. Slowly pour the hot cream over the egg mixture, whisking constantly to combine.

5. Cooking in a bain-marie:

   • Pour the mixture into ramekins. Place the ramekins in a large baking dish and add hot water to the dish until it comes halfway up the sides of the ramekins.
   • Bake for about 30 to 35 minutes, or until the custards are just set but still jiggly in the center.

6. Caramelize the Top:

   • Let the creams cool to room temperature, then refrigerate for at least 2 hours.
   • Sprinkle a thin layer of sugar over each cream and use a blowtorch to caramelize the sugar.

7. Serve:

   • Serve immediately after caramelizing the sugar to enjoy the contrast between the crispy top layer and the sweet, rich cream underneath.