Creme Brûlée

• 1 1/2c Heavy Cream

• 5 Egg Yolks

• 1/4c Maple Syrup

• 1T Brown Sugar

• 1t Vanilla Extract

• 4-6t granulated sugar (for topping)

Salted Pecans (Optional Topping)

• 2t Brown Sugar

• 1t water

• 1/2c pecan Pieces

Instructions (Creme Brûlée)

• Preheat over to 300 degrees F.

• In a large mixing bowl, whisk together egg yolks and brown sugar until the sugar has dissolved and the egg yolks start to lighten in color. Whisk in maple syrup

• Add cream and vanilla, continue to whisk until well blended

• Place four ramekins in a large roasting pan. Evenly divide the cream mixture between the ramekins.

• Add warm water to the roasting pan until water comes halfway up the sides of the ramekins.

• Carefully transfer to the oven and bake until the custard is set but the center still trembles. Approximately 40 to 50 minutes

• Let the ramekins cool in the water bath for 30 minutes. Remove from the water bath and continue to let cool. Once they are fully cool they can be transferred to the refrigerator. Refrigerate for at least two hours before serving.

• To serve sprinkle 1-2 teaspoons of sugar over the top of the custard. Use a small handheld torch to caramelize. Can also be place under a preheated boiler to caramelize (watch closely)

• (optional) top with salted pecans and serve immediately

Instructions (Salted Pecans)

• In a small bowl, combine brown sugar, water and salt

• In a medium skillet over medium heat, toast pecans for 2 minutes, stirring occasionally to prevent burning.

• Drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds. Until the pecans are thoroughly coated in the sugar mixture

• Immediately remove from heat, spread the pecans on a piece of wax paper to cool. Cool for 1 to 2 hours to prevent sticking. Once cooled store in an airtight container until you are ready to use.