Maple Syrup Creme Brulee

MAPLE SYRUP CREME BRULEE

SERVES- 8

Ingredients:

32 oz of heavy whipping cream or coconut milk

1 vanilla bean

3 oz organic sugar or coconut sugar

6 oz egg yolks only

4 oz pure maple syrup

pinch of salt

8 ramekins

9x13 pan

DIRECTIONS:

Pre-heat oven to 325 degrees

1. Using a knife slice vanilla bean open. Using a spoon, scoop out inner paste
2. Add whole bean, bean paste and heavy whipping cream to a sauce pan on medium heat, bring to a boil
3. Meanwhile, crack 6 eggs open and place in a medium sized bowl -ONLY KEEP YOLKS
4. Add 3 oz of organic sugar, maple syrup and the pinch of salt to eggs and whip together
5. Discard the vanilla whole bean from the warm cream.
   1. Slowly add one cup of milk mixture into egg mixture, whisking very slowly. ( you want to be very careful so the eggs don't start to cook and get chunky)
   2. Spoonful by spoonful slowly add milk to eggs until fully transferred. Mix well, shouldn't have any chunks. If it does strain
6. Get a 9x13 pan and fill it half way with HOT water
7. Put all 8 ramekins into the pan filled with water
8. Slowly fill each container to the top with creme brulee mixture
9. Bake for 40 min, let cool for 15 minutes before serving. You can make this a few days ahead of time as it sets well in the fridge. Keep for up to a week . 
   
   
   NOTE- To make chocolate add 1/4th cup cocao to egg and sugar mixture and exclude maple syrup.