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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 Maple Sugar

Preheat Oven to 300'

Preheat oven to 300F. 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 1/2 way up the ramekins, being careful not to splash into the ramekins. 

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 maple sugar over each ramekin and torch until crispy.