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Maple Bourbon Crème Brûlée

6 Egg Yolks (Large)

1 C Heavy Cream

1/2 C Bourbon aged Maple Syrup

4 tsp Sugar

Preheat Oven to 300'

Put on kettle of water to boil for your water bath. In medium bowl whisk together egg yolks, heavy cream and bourbon aged maple syrup. Divide the mixture between 4 ramekins, and place in baking dish.  Pour boiling water into the baking dish, but only 1/2 way up the ramekins, be careful not to splash into recipe. 

Bake for 40 min for wide shallow ramekins (time may vary depending on style).

Let cool in water bath and then move to the fridge to chill, minimum of 8 hours.

Right before serving sprinkle 1 tsp of sugar over each ramekin and torch until crispy.