Have you ever heard of Wabanaki Maple? It's a Maple Syrup company based in a First Nations community in New Brunswick, Canada. It's female-owned and operated to boot! They make delicious barrel-aged syrup in small batches with bottle designs so stunning you almost won't want to open them. We've used their Bourbon Maple Syrup in this crème brûlée. Serious yum factor!
A few simple ingredients and directions below will guide you to this smooth, pudding-like, baked custard. Aside from the maple flavour, the best part of this dessert is the brittle top of caramelized sugar that cracks when you whack it with a spoon.
1 1/3 cup whipping cream
2/3 cup 2% milk
2 tsp vanilla
7 tablespoons Wabanaki Bourbon Maple Syrup
12 tsp white granulated sugar
Preheat oven to 350°F
Boil a kettle of water
Place ramekins in a large roasting pan
In a small saucepan combine cream and milk, bring to a boil.
In a separate bowl, beat eggs, syrup, vanilla together until foamy and light coloured.
Pour cream mixture into the egg mixture in a very slow stream while continuously beating the mixture so the eggs do not cook.
Pour equal amounts of the custard into the ramekins. Fill roasting pan with warm water halfway up the sides of ramekin cups being careful not to get any in the custard.
Bake in oven for 30 minutes until edges are set but the center is still jiggly. Cool for at least 3 hours, or overnight to set the custard.
Before serving, bring to room temperature and preheat broiler. Sprinkle each ramekin with approx 1 teaspoon of sugar, making sure to coat the entire surface.
Broil close to heat, watching carefully until sugar caramelizes and turns golden brown.